This Beet Tabbouleh is a very perfect salad for cold winter days. I love eating it as a side dish as it is perfect eating both warm and cold. This tabbouleh is so flavorflul and so nutritious as you can tell from its bright colour.
This bright pink twist on tabbouleh is flavoured with sweet, earthy beetroot, dill, parsley, couscous and crisp cucumber.
Cus Cus and Beetroot make such a lovely flavour together and combines each other. And the crispiness of the cucumber makes the salad so balanced.
Tips for the best Beet Tabbouleh
- First thing is use A LOT of Lemon juice. This makes the salad sour as tabbouleh should be and combines all the flavours together.
- Use A LOT of herbs. This is also very optional but I found myself that tabbouleh without many herbs is bad. You can also get creative here and mix other herbs if you would like. You can try adding mint or spring onions to the tabbouleh
- If you plan on having leftovers leave the dressing and rest of the ingredients in separate bowls. Next day just toss everything together and enjoy fresh tabbouleh.
Craving for more healthy salads? Here are a few more options on the blog:
- ½ couscous
- 2 large beetroot boiled or roasted
- 1 cucumber
- 1 large handful of parsley
- 1 handhul of dill
- 2 cloves of garlic
- 1 tsp salt
- 2 lemon juice
- 2 tbsp olive oil
- First of all cook your cous cous. The ratio here is 1:1 so for ½ up of couscous we'll use ½ cup of boiling water.
- Bring ½ cup of water and add couscous to the water.
- Do not disturb the couscous, let it fully absorb the hot liquid. Stir your couscous in the boiling liquid and remove from heat immediately. Quickly cover the saucepan with a lid and let the couscous sit for about 10 minutes undisturbed until it has fully absorbed the liquid.
- Meanwhile chop cucumber and beetroot in very small cubes.
- Finely chop herbs and garlic.
- When the couscous is cooked transfer it to the bowl, add vegetables and herbs.
- Toss everythin in salt, olive oil and lemon juice.
- Serve it hot or cold, enjoy!