This recipe comes from my archive of recipes from when I lived in the Garden State of New Jersey. Tabouleh is a Middle-Eastern grain dish that is a refreshing addition to any picnic. Unlike traditional tabouleh, which calls for bulgur or cracked wheat, this version uses couscous.
Prepare the night before for best flavor.
- 1 cup instant or quick cooking couscous
- 1 ½ cups cold water
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint leaves
- 4 medium sized tomatoes (cored, seeded & chopped)
- 6 scallions (finely chopped)
- ¼ cup olive oil
- 1 lemon (juiced)
Pour the cup of instant or quick cooking couscous into a medium-size bowl and the cold water. Cover and let stand until all the water is aborbed, about 30 minutes.
Meanwhile, chop parsley, fresh mint leaves and scallions. Core, seed and chop tomatoes. After 30 minutes, drain any excess water from the couscous and add the chopped ingredients. Mix and fluff the salad with a fork.
In a small bowl, mix 1/4 cup of olive oil and the juice of one lemon. Add this dressing to the tabbouleh, mix and add salt and pepper to taste. Refrigerate until ready to use.