Servings: 4
Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.
This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.
This was delicious! I only needed about half the dressing for the cous cous though. YUM!
This goes well with any steak. The tabbouleh is terrific and is a great side or appetizer.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review