June 26, 2013

Couscous Tabbouleh


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.

Serve on a bed of lettuce or next to a beautiful piece of moussaka. Enjoy!

Couscous Tabbouleh

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
Cooking Directions
  1. Mix boiling water with dry couscous.
  2. Add olive oil and lemon juice. Stir well.
  3. Cover and let sit for 5 minutes.
  4. Fluff with a fork. Add diced tomato, chopped onion, and fresh parsley. Add Salt and pepper to taste.
  5. Toss lightly. Refrigerate for 15 minutes.
  6. Fluff with a fork and serve.

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