Tabbouleh With Red Onion Recipe

Name: Tabbouleh With Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: red wine vinegar: 1/2 cup; lemon juice: 2 tablespoons; olive oil: 1/3 cup plus 2 tablespoons, divided; water: 2 cups; salt: 1/4 tsp; couscous or quinoa: 10 oz; fresh mint: 1/4 cup, roughly chopped; red onion: 1, peeled, thinly sliced; cucumbers: 3 large, peeled and sliced 1/4-inch thick; roma tomatoes: 6, washed, sliced in 1/4-inch thick circles; garlic clove: 1, minced; Salt and pepper to taste

Servings: persons

red wine vinegar: 1/2 cup
lemon juice: 2 tablespoons
olive oil: 1/3 cup plus 2 tablespoons, divided
water: 2 cups
salt: 1/4 tsp
couscous or quinoa: 10 oz
fresh mint: 1/4 cup, roughly chopped
red onion: 1, peeled, thinly sliced
cucumbers: 3 large, peeled and sliced 1/4-inch thick
roma tomatoes: 6, washed, sliced in 1/4-inch thick circles
garlic clove: 1, minced
Salt and pepper to taste

1
In a small bowl, whisk together the vinegar, lemon juice and 1/3 cup of the olive oil; set aside.
2
In a medium saucepan, bring the water, remaining 2 tablespoons of olive oil and salt to a boil. Stir in the couscous. Alternative: 2 parts water to 1 part quinoa and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
3
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral like germs have separated.
4
Cover, remove from the heat and let stand 5 minutes. Transfer the couscous to a large bowl and let cool.
5
To the couscous, add the mint, red onion, cucumbers, tomatoes and garlic. Add the dressing and toss gently. Season with salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: red wine vinegar: 1/2 cup, lemon juice: 2 tablespoons, olive oil: 1/3 cup plus 2 tablespoons, divided, water: 2 cups, and more.

Yes, Tabbouleh With Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh With Red Onion

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