Couscous Tabouleh

By • January 8, 2010 • 2 Comments



Author Notes: A quick take on Mediterranean salad usefully made with Bulgar. I like the freshness of the herb, especially the mint, but the crunchiness of the veggies, especially if you can find baby\Parisian cucumbers and the star is of course the preserve lemons....Cordelia

Serves about 4

  • 1 roma tomato
  • 1 baby cucumber
  • 2 tablespoons chopped preserved lemons
  • 3/4 cups couscous
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped mint
  • 2 green onions chopped
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Boil 1 of water and add 1/2 teaspoon of salt. Add the couscous and take of the heat. Cover with a lead and let it rest for 10 minutes. Cool to room temperature.
  2. Dice the cucumber and the tomato to small cubes. Put the veggies in a bowl and add the rest of the ingredients.
  3. Mix in the cooked couscous.
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Me

over 4 years ago TheWimpyVegetarian

This looks great to me too. I'm definitely going to try this one. Thanks for posting.

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over 4 years ago Karin Lavater-Frazier

Looks great, I am a caterer, certainly could serve it for a luncheon ...Will try it out next week...thank you for sharing