Tabbouleh Salad with Feta and Couscous

Let’s travel! Where? To Greece! To sunny, hospitable Greece, where, as a famous saying says, there is everything.

As you’ve already understood, today we are going to cook a Greek dish – Tabouli Salad with Feta and Couscous.

Tabouli and couscous are more typical for the southern Mediterranean cuisine, and for Greek cuisine in particular. But the most important and ‘most Greek’ ingredient on this salad is feta. It is feta that gives such a rich and incredible taste to this salad.

It is cheese that is a pride and joy of Greek cuisine. Greece produces more than 50 sorts of cheese! Greeks are also the biggest consumers of cheese, each persons eats approximately 25 kg of cheese per year.
Typical Greek food is simple, full-flavoured and rich in colours. Despite the great influence of Turkey to Greek cuisine, it managed to create its own authentic dishes and traditions.

So, let’s cook a salad, pour a glass of Greek wine and here we are, in Greece. And I can assure you that thoughts are material!

Tabbouleh Salad with Feta and Couscous

Difficulty Level: Easy

Calories: 300

Cooking Time: 20 min

Ingredients:

Bundle of green onion
Red onion (middle size) – 1pc
100 g Parsley Leaves
80 g Iceberg Salad
3 Ripe Tomatoes
2 Small Cucumbers
100 g Couscous
200 g Feta
100 g Olive Oil
Lemon Juice to taste
Salt, Pepper to taste

Instructions:

Chop the cucumbers finely, cut the tomatoes in 4 parts, remove the centres and also chop finely. Chop the red onion, the green onion and iceberg salad in the same fine way.
Stew the couscous in 100 ml of water for 5 minutes, chill.
Mix with all the vegetables and season with the olive oil with lemon juice, salt and pepper immediately before serving the salad.

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