Name: Brigitte's Tabbouleh Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 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; cayenne (your favorite) or hot sauce (your favorite)

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Recipe by Kumquat the Cats fr

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Brigitte's Tabbouleh Salad created by Kumquat the Cats fr

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.

Ready In:: 20mins
Serves:
Units:

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ingredients

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
cayenne (your favorite) or hot sauce (your favorite)

directions

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.

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RECIPE MADE WITH LOVE BY

@Kumquat the Cats fr

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@Kumquat the Cats fr

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"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."

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review by wicked cook 46

6/22/2009

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

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photo by Kumquat the Cats fr

11/13/2006

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creation by Kumquat the Cats fr

11/6/2006

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.