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Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.
- 1 1⁄2 cups dry couscous
- 1 tablespoon olive oil
- 1 teaspoon vegetable stock powder
- 2 cups boiling water
- 2 tablespoons freshly strained lemon juice
- 3 tablespoons olive oil
- salt and pepper
- 2 medium tomatoes, chopped
- 1 red bell pepper, slivered
- 4 scallions, finely chopped
- 2 tablespoons capers
- 1⁄3 cup shelled pistachios
- 1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
- 1⁄2 cup fresh mint leaves (optional)
- Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
- Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
- After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
- Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
- Add the tomatoes, red pepper, scallions and capers. Toss to combine.
- Lightly stir in the parsley, optional mint leaves, and the pistachios.
- Taste and adjust for seasoning.
- Serve cool or at room temperature.