Summer

Couscous Tabouleh

by:
January  8, 2010
0 Stars
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
Ingredients
  • 1 roma tomato
  • 1 baby cucumber
  • 2 tablespoons chopped preserved lemons
  • 3/4 cup couscous
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped mint
  • 2 green onions chopped
  • 3 tablespoons olive oil
  • Salt and pepper
In This Recipe
Directions
  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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  • TheWimpyVegetarian
    TheWimpyVegetarian
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2 Reviews

TheWimpyVegetarian January 10, 2010
This looks great to me too. I'm definitely going to try this one. Thanks for posting.
 
Karin L. January 9, 2010
Looks great, I am a caterer, certainly could serve it for a luncheon ...Will try it out next week...thank you for sharing