Tabbouleh with Tomatoes, Couscous, Green Onions & Basil Oil

By coffeefoodwrite
January 4, 2010
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Tabbouleh with Tomatoes, Couscous, Green Onions & Basil Oil

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
  1. 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!

More Great Recipes:
Grains|Vegetable|Side|Vegan|Vegetarian|Spring|Summer|Fourth of July|Memorial Day