Fourth of July

Tabbouleh with Tomatoes, Couscous, Green Onions & Basil Oil

January  4, 2010
2 Ratings
  • Serves 8-10 appetizer size
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

What You'll Need
  • 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!

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1 Review

coffeefoodwrite June 7, 2010
A variation on this recipe which is quite refreshing for summer is to add about 1/4 cup chopped cucumber. Creates a light refreshing salad.....