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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005. Ingredients:
1 1/2 cups dry couscous |
1 tablespoon olive oil |
1 teaspoon vegetable stock powder |
2 cups boiling water |
2 tablespoons freshly strained lemon juice |
3 tablespoons olive oil |
salt and pepper |
2 medium tomatoes, chopped |
1 red bell pepper, slivered |
4 scallions, finely chopped |
2 tablespoons capers |
1/3 cup shelled pistachios |
1 cup small-sprigged fresh parsley, patted dry and coarsely chopped |
1/2 cup fresh mint leaves (optional) |
Directions:
1. Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
2. Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
3. After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
4. Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
5. Add the tomatoes, red pepper, scallions and capers. Toss to combine.
6. Lightly stir in the parsley, optional mint leaves, and the pistachios.
7. Taste and adjust for seasoning.
8. Serve cool or at room temperature.
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