Seven years ago I posted my tabouli recipe which you may find
here. Well, today I made a variation using couscous instead of bulgur, and it is just great. I've also made it with quinoa before, which is equally good. I've had people tell me they like my tabouli, and that it is different from others they've tasted. This may be because I don't use onions or cucumbers.
Couscous Tabouli
Mix 1 cup of couscous with a teaspoon of salt, and pour one cup of boiling water over it. When the water is absorbed, add:
1/4 lemon juice
1/4 cup olive oil
2 cloves of garlic, put through a press
a bit of mint (dried works fine)
chopped parsley
chopped tomatoes - I used the local, colorful heirloom tomatoes available this time of year
Sorry the photo is blurry. I took a lot of pictures, but those little couscous were blurry in every one!
Please do visit
Weekend Cooking for great food related postings.
This looks delicious. I'm always looking for light lunches for myself and this looks like something I'd enjoy. I'm especially intrigued by the mint addition. I have a ton of mint in my garden but am never sure what to do with most of it.
ReplyDeleteI never thought of making tabouli with couscous, but why not?! Sounds good. And love that you used colorful heirlooms.
ReplyDeleteYum, love tabouli!
ReplyDeleteLooks yummy. This is very similar to how I make tabouli. I have used barley too and it was really nice!
ReplyDeleteI love couscous and this recipe sounds like a winner.
ReplyDeleteI love couscous and tabouleh, but I've always ever made (and seen it made by others) from couscous, never with bulgur or quinoa. To me, tabouleh is a classic summer dish - so refreshing! Now that it has gone cold here, I like my couscous hot and spicy, with plenty of tomato sauce and chick peas.
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