This salad is easy to make and the perfect side dish for any Mediterranean or Middle-Eastern dish. Most recipes for Tabbouleh call for lemon juice but I find that the grapefruit juice really adds a subtle sweetness and freshness to the salad. Tabbouleh is also a great condiment for wraps and sandwiches.
I prefer couscous for this salad as the grains are smaller but bulgur or quinoa will also work well. 
Tabbouleh
Yields 6 side portions
Ingredients
- 1 bunch of flat or Italian parsley
- ¼ cup uncooked couscous
- 2 -3 sprigs of fresh mint
- 1 large tomato, seeded and diced
- ½ cucumber, seeded and diced
- ¼ cup red onion, thinly sliced (approximately ¼ of a large onion)
- 1 garlic clove, minced
- Juice of ½ pink or ruby grapefruit (keep the other half to squeeze just before serving)
- ¼ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- Pinch of allspice
Directions
Prepare the couscous: Pour the couscous in a bowl and add ½ cup of boiling water. Stir and cover the mixture with a dishtowel. Sit for 5 minutes or until all the water has been absorbed and fluff with a fork.
In a food processor, chop the mint and parsley. You want the pieces to be as fine as possible without turning the mixture to a paste. A few seconds should do.
In a small bowl, prepare the dressing by whisking together the juice of ½ a grapefruit, the olive oil, garlic, cumin, allspice and salt.
In a large bowl, mix together the herb mixture, the couscous, diced tomatoes, cucumber, and onion.
Incorporate the dressing to the salad and mix well.
Store in the refrigerator for a few hours.
Squeeze the juice of the remaining ½ grapefruit right before serving.
Enjoy!
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