Last year, Armin and I stopped over for some days in Dubai on our way back to Germany from our Philippine vacation to do some sightseeing and also to visit my two younger sisters and brother-in-law who live there (although we were just with the couple while in the Philippines as they also took some time off to go home). We had a blast of a time and got a good view of Dubai in various perspectives although I am sure there are lots more to see, but we reserve those for next time we visit. If you are interested to visit Dubai in the future, I wrote an article about the things to do and see in Dubai with some insider tips.
One of the highlights of our trip was the desert safari, where we had an exciting drive on the dunes or dune bashing as they call it. After the exhilarating day, we were brought to a Bedouin camp for a sumptuous dinner buffet, this is where I got to try Tabbouleh, a Levantine vegetarian salad, for the first time. Although bulgur (cracked wheat) is usually used for this dish, couscous can also be substituted.
Couscous Salad (Tabbouleh)
- 1 pack (3 oz) instant couscous
- 3 fluid ounces boiling broth - or water with salt
- 1 cup parsley - - finely chopped
- 1 medium onion - - finely chopped
- 1 big tomato - - cut into small cubes and drained
- 1/2 cup mint - - finely chopped
- 1/2 cup cucumber - (optional) - cut into small cubes
- 1/2 cup radish - (optional) - thinly sliced
- 1/2 cup bell pepper - (optional) - thinly sliced
- 1 teaspoon ground pepper
- 1/2 lemon juice
- 2 tablespoons olive oil
- salt to taste - (if still needed)
- Cook couscous in 90 ml boiling broth or salted water for 5 minutes or until all liquids is absorbed. Stir it now and then to loosen them up. Once done let it cool and set aside.
- In a bowl, put all vegetables and herbs together, toss in the couscous and add the lemon juice and olive oil. Season with ground pepper and salt. Mix well.