This dish reminds me of the day I spent wandering the Muslim Quarter in Singapore on a very hot day (which is every day). It was almost lunch time and I was looking for something fresh to eat. Tabbouleh had never been my favorite dish but I could not get my eyes off the word mint. I knew that it was exactly what I needed. I sat outside and people watched for an hour and slowly realized I was enjoying this salad more than I had expected. By the end, I was sold. Since then, I have traded the raisins for dried cherries. It is a sweet surprise amongst the fresh bites.
Tabbouleh with Dried Red Cherries
Serves 6 people
Preparation time: 15 min
Rest: 30 min
Cooking time: None
2/3 cup (115 g) of couscous or 1 ¼ cup (200 g) of quinoa
1 small handful of mint, chopped
1 big handful of parsley, chopped
4 onions, thinly chopped
3 big tomatoes, diced
1/2 cup (125 ml) of olive oil
1/4 cup (60 ml) of lemon juice
1 ½ cup of dried red cherries, chopped
Salt and pepper
Add the couscous in a bowl and cover with water for 15 minutes. Remove all the water and place in a salad bowl.
If using quinoa, boil 1.5 cups (40 cl) of salted water. Add the quinoa, cover and let it cook for about 15 min. Let it cool completely.
Add all the other ingredients including the olive oil and lemon juice and mix well. Cover with plastic wrap and let it sit at room temperature for 30 minutes in order for the couscous to absorb all the flavors.
Will keep in the fridge for a day.