Thursday, July 10, 2008
Couscous Tabbouleh Salad
- 1 cup dry couscous
- 1/2 small red onion, diced
- 2 medium plum tomatoes, seeds removed
- handful of parsley sprigs, chopped
- 3-4 mint leaves, chopped
- juice of one lemon
- olive oil (about a tablespoon)
- sea salt and pepper
How to make Couscous Tabbouleh Salad
I love tabouleh but I hate it when you get it ready made and it's just sitting in all this random juice. This version is a little lighter and uses couscous in place of bulgur. I also didn't bother adding scallions because I think the flavor from the red onion is enough. Hope you guys enjoy it -- it's great alone as a salad or served as a side with something off the grill.
1. To 1.5 cups of boiling water, add the dry couscous. Turn to low heat and cover for about 3-5 minutes. Couscous is ready when the water has evaporated and the couscous is tender (if it's crunchy, it's not done). Remove from heat and fluff it around with a fork. Set aside and cool.
2. When couscous is completely cooled, add onion, tomatoes, parsley, mint and lemon juice. Mix well, removing any clumps in the couscous.
3. Drizzle in the olive oil and season with salt and pepper (to your liking).
Yields about 3-4 hearty portions.