Tabbouleh and Souvlaki Skewers for the Lunch Box

A light, nourishing Mediterranean lunch! A fresh, colourful tabbouleh served with seasoned chicken souvlaki skewers for a culinary trip 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 the package directions.
    2. Pour the 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 the tomatoes, cucumber, parsley and mint to the couscous.
    5. Season with the olive oil, lemon juice, salt and pepper.
    6. Mix all the tabbouleh ingredients well.
    7. Divide the tabbouleh among the airtight containers.
    8. Arrange the souvlaki skewers on top of the tabbouleh.
    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.
The tabbouleh keeps for 2 to 3 days in the refrigerator and is even better the next day.
For a more authentic version, use bulgur instead of couscous.
Add a few olives or some feta cheese for even more flavour.