Traditionally, tabbouleh is made with bulgur, a "cereal food made from the groats of several different wheat species, most often from durum wheat." Sounds so dry and boring. So jazz up your tabbouleh with a happy helping of couscous instead. It'll feel lighter and most likely will soak up the flavors better.
Yield: 5 servings
- 1 1/4 cup dry couscous
- 1/2 cup boiling water
- 6 tablespoons olive oil
- 1/3 cup lemon juice
- 1 tomato, diced
- 1/2 onion, chopped
- 4 tablespoons fresh parsley
- salt and pepper
- Mix boiling water with dry couscous.
- Add olive oil and lemon juice. Stir well.
- Cover and let sit for 5 minutes.
- Fluff with a fork. Add diced tomato, chopped onion, and fresh parsley. Add Salt and pepper to taste.
- Toss lightly. Refrigerate for 15 minutes.
- Fluff with a fork and serve.