Steak & Tabbouleh Salad

ta-boo-lee, ta-boo-lah

However you say it, tabbouleh is delicious. If you’re not familiar with it, tabbouleh is a Lebanese salad made from bulgur, fresh mint and parsley, and vegetables like tomatoes and onion. Variations abound, but all of them include these main components— especially the herbs, which are the star of the show.

This tabbouleh recipe is a little different— I’ve switched the bulgur with couscous, which is easier to find, and added more of the grain component than usual so that the meal is more substantial. You could also serve pita with this meal to make it more filling!

Little eaters might not be a fan — in fact, my husband opted out of this one, too— so I set aside some plain, unmixed couscous and veggies for them to eat with the steak. Keeping your vegetables and dressing separate from the couscous can also be a good idea if you’re planning on leftovers, as it tends to turn a bit soggy by the second day. (Not necessarily a problem— I just finished off last night’s leftovers while writing this recipe, and they were delicious!)

---

Steak & Tabbouleh
Cook time = 45 min
Serves: 4

For Dietary Restrictions

• Gluten free: use cooked quinoa or millet in place of couscous

• Dairy free: this meal is dairy-free

Kids Can Help

• Wash vegetables, measure and mix water, couscous, and salt (older kids); mix Tabbouleh ingredients together

Ingredients

For the steaks:

• 2-3 large or 4 small sirloin or strip steaks (about 1.5 lb)

• Garlic powder

• Salt

• Olive oil

For the tabbouleh: