Great, but even better with about 1/2 tsp lemon pepper.
A lovely salad...one that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.
There is often a tub of home made tabbouleh to be found in my fridge and Iâ€™m always trying new versions of it. This one has got to be one of the best, correction - the best, I have tasted in ages. I used barley couscous which is lovely and creamy, and together with sweet red pepper, sharp capers and crunchy pistachios the result was a wonderful fusion of taste and texture. Unusually for me, I think it may be a long time before I look for another tabbouleh recipe. This one is just sooo delicious.
This salad is fantastic! Love the flavors. I used garlic and lemon olive oils for the 1st Tbsp and wow, what a punch it gave the salad. Also doubled the capers as I love the little fellas. Recipe made plenty, I've been eating the left overs on multi-grain tortilla chips. This will definately make it into the station recipe book.
I loved the ingredients in this salad and thought they went together well. I really liked the colors in the salad too...great visual appeal. I used a 10oz box of dried couscous and a tomato veggie stock so the result was a slight pinky color. To me the salty taste of the kalamatas, feta, and capers provided enough salt so I didn't add more. After mixing the ingredients I found it extremely dry, so I made a dressing to moisten it. I used more lemon & oil, but also added oregano, basil, and cracked black pepper. The result was a salad I would make again.