Recipe by Kumquat the Cat's friend
Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.
Top Review by wicked cook 46
I would give 5 stars but I omitted the mint only because I didn't have any UGH. Can't wait to try this with mint. This makes a huge salad but the leftovers are even better the next day. I did add more lemon juice then stated.Made to just say THANKS for being a great team mate on ZWT 5
- 1⁄2 cup tomato juice
- 1 1⁄2 cups instant couscous
- 1 tablespoon olive oil (or up to 1/4 cup)
- 1 cup 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)
- 1⁄2 lemon, zest of
- 3 tablespoons lemon juice (l whole lemon)
- 1 1⁄2-2 cups mint leaves, tightly packed and finely chopped (or to taste)
- 2 teaspoons salt
- black pepper, to taste
- Tabasco sauce (your favorite) or cayenne (your favorite) or hot sauce (your favorite)
Directions See How It's Made
- Bring 1 cup water and tomato juice to a simmer in a small saucepan.
- Put the couscous in a large heatproof bowl and pour the hot liquid over it.
- Add the oil, stir and cover with plastic wrap; set aside.
- In another bowl, stir together everything except the hot sauce.
- Fluff the couscous with a fork, add to vegetables and mix.
- Finish with hot sauce to taste.
- Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
- Serve with extra hot sauce to taste.