Tabouleh and souvlaki skewers for lunchbox

A light and nourishing Mediterranean lunch! A fresh and colorful tabbouleh accompanied by flavorful souvlaki chicken skewers for a culinary journey to Greece.

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15 min
4
10 min

  • Ingredients

    • 8 store-bought souvlaki skewers
    • 1 cup couscous
    • 1½ cups boiling water
    • 2 tomatoes, finely diced
    • 1 cucumber, finely diced
    • ½ cup fresh parsley, finely chopped
    • ¼ cup fresh mint, chopped
    • 3 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 lemon, cut into wedges
    • Salt and pepper to taste

  • Preparation

    1. Cook the souvlaki skewers according to package instructions.
    2. Pour boiling water over the couscous in a bowl, cover and let stand for 5 minutes.
    3. Fluff the couscous with a fork and let cool.
    4. Add tomatoes, cucumber, parsley, and mint to the couscous.
    5. Season with olive oil, lemon juice, salt, and pepper.
    6. Mix all tabouleh ingredients well.
    7. Divide the tabouleh into airtight containers.
    8. Arrange the souvlaki skewers on top of the tabouleh.
    9. Add a lemon wedge to each container.

For the adventurers

Notes and tips

This dish is very good cold.
To save time, use store-bought souvlaki skewers.
Tabbouleh keeps for 2-3 days in the refrigerator and even tastes better the next day.
For a more authentic version, use bulgur instead of couscous.
Add a few olives or feta cheese for even more flavor.