Lebanese chicken tabbouleh, a traditional dish rooted in Middle Eastern cuisine, combines the zesty flavors of lemon and garlic marinated chicken with a fresh, herbaceous tabbouleh salad. This vibrant dish reflects centuries of culinary heritage and remains a favorite in Lebanese households. It’s renowned not only for its tantalizing taste but also for the cultural significance it holds.
Tabbouleh, also spelled as tabouli, has gained international popularity for its simple preparation and nutritional benefits. Often enjoyed as a side salad, its bright flavors from parsley, mint, tomatoes, and lemon juice make it the perfect accompaniment to the juicy, flavor-packed chicken in this recipe. Traditionally, bulgur is used, but for convenience, we will use couscous.
Ingredients
Chicken Marinade
- 8 cloves of garlic
- 125 ml (½ cup) lemon juice
- 30 ml olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cracked black pepper
- ½ tsp dried chili flakes
- Few sprigs of thyme or 1 tsp dried thyme leaves
- 4 bay leaves
- 1 tsp salt
- 6 chicken drumsticks (can also use thighs or wings)
Tabbouleh Salad
- 300 grams (2 cups) couscous
- Light pinch of salt
- Glug of extra virgin olive oil
- Boiling water (sufficient to cover couscous)
- 1 cucumber
- 5 Roma tomatoes
- 1 medium red onion
- 1 large bunch of parsley
- 30 mint leaves
- Juice of 1-1½ lemons
- Extra salt to taste
Preparation
- Peel and blend 8 cloves of garlic. Add 125 ml lemon juice and blend until smooth.
- Mix in olive oil, smoked paprika, ground cumin, ground coriander, black pepper, chili flakes, thyme, bay leaves, and salt to the garlic and lemon mixture.
- Slash the chicken pieces slightly to help the marinade penetrate, then divide them into two Ziploc bags.
- Distribute the marinade evenly between the bags, seal, and refrigerate for 4 hours or overnight.
- Preheat the oven to 190°C (375°F). Place marinated chicken on a tray, season with additional salt, and roast for 45 minutes, flipping halfway through.
- Prepare the couscous with a pinch of salt and glug of olive oil. Pour boiling water to cover, stir, cover, and let sit for 20 minutes.
- Meanwhile, finely dice the cucumber, tomatoes (removing seeds), and red onion. Roughly chop parsley and mint.
- Fluff the couscous, cool slightly, and mix with diced vegetables, herbs, lemon juice, and extra salt to taste.
- Once chicken is cooked, deglaze the cooking tray with hot water to make a pan sauce.
- Serve the chicken atop the tabbouleh, drizzling with the pan sauce for extra flavor.
Did you know?
Tabbouleh (also known as tabouli) is thought to have originated in the mountains of Lebanon and Syria more than 2,000 years ago. It is traditionally made with bulgur wheat, which sets it apart from Moroccan couscous salads often using semolina.
Despite these subtle distinctions, Middle Eastern countries like Egypt, Turkey, and Syria share similar versions of this salad, highlighting regional variations. The term “tabbouleh” comes from the Arabic word “taabil”, meaning “to season” or “to spice,” reflecting its robust, fresh taste.
The inclusion of herbs like parsley and mint not only adds vibrancy but also packs in numerous health benefits, including high antioxidant content and vitamins K and C. Moreover, tabbouleh is relatively low in calories, making it an easy and delicious way to boost vegetable intake.
It’s an authentically Lebanese dish that bridges culinary practices across the Middle East, showcasing the rich history and tradition of Arabic cuisine in a refreshing and simple prep method. Whether in a quick everyday meal or as a grand dish for special occasions, tabbouleh holds a timeless appeal that continues to captivate palates worldwide.
