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Author Notes: This is my version of Tabbouleh -- so fresh, light and delicious, the addition of basil oil at the end adds an exciting and unexpected element. —coffeefoodwrite
Serves 8-10 appetizer size
- 2 cups chopped organic parsley (about 2 heads -- try to avoid the long stems)
- 1 1/4 cups cooked couscous (cooked according to package directions with a little salt and a dash of olive oil)
- 1/4 cup lemon juice
- 1/4 cup finely chopped green onion
- 1/4 cup +1 Tablespoon good quality extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper + more for garnish
- heaping 1/4 cups finely chopped tomatoes (If I can't get tomatoes out of our garden, I like Del Cabo cherry tomatoes - a pain to cut - but so much more delicious at this time of year when tomatoes are out of season)
- drizzle basil olive oil (I get mine from c&o -- available on-line)
- 10-12 cherry tomatoes
- Put all ingredients together in bowl. Toss to combine. Serve in individual small dishes with a drizzle of basil oil, a little fresh ground pepper and a sliced cherry tomato. Enjoy!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Cucumber Recipe
- This recipe was entered in the contest for Your Best Couscous Dish