Brigitte Bardot's Tabbouleh Salad

Submitted by Cook4_6

"This recipe was entered into our 2009 Corporate Cook-off. Courtesy of Judy Meyer"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1⁄2 cup tomato juice
• 1 1⁄2 cups instant whole wheat couscous
• 1⁄4 cup olive oil
• 2 cups chickpeas, canned
• 1 1⁄2 cups tomatoes, diced
• 1 cup cucumber, peeled, seeded and diced (about 1 small)
• 1 teaspoon garlic, finely chopped
• 3 tablespoons shallots, finely chopped (about 1 bulb)
• 2 lemons, zest of
• 3 tablespoons lemon juice (l whole lemon)
• 2 cups mint leaves, tightly packed and finely chopped (or to taste)
• black pepper, to taste
• Tabasco sauce, to taste

directions

1. Bring 1 cup water and tomato juice to a simmer in a small saucepan.
2. Put the couscous in a large heatproof bowl and pour the hot liquid over it.
3. Add the oil, stir and cover with plastic wrap; set aside.
4. In another bowl, stir together everything except the hot sauce.
5. Fluff the couscous with a fork, add to vegetables and mix.
6. Finish with hot sauce to taste.
7. Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
8. Serve with extra hot sauce to taste.