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Tabbouleh Serves 6 - You can double the recipe |
by Lynn Apple |
Ingredients |
|
I cup dry couscous medium grain (3 cups = 500 gm box) 1 1/2 cups boiling water 1 1/2 teaspoons salt Juice from 1 large lemon and or lime (when I double the recipe I use both) 1 generous teaspoon of crushed garlic 1/2 cup scallions, include the green part about 12 fresh mint leaves 1/4 cup of olive oil freshly ground black pepper 1 cup chopped parsley or coriander (I use both) 1 can of chick peas, rinsed 1/2 cup chopped carrots 1 chopped pepper (red or green or yellow or a combo) 1 large cucumber, washed and cut into small pieces 250 grams of feta cheese, crumbled 125 gm of cured black olives, pitted |
Method |
Combine couscous, boiling water, and salt in a large plastic container with a seal tight lid. Cover & let stand for 20 minutes.
Add lemon juice, garlic, olive oil, & mint and mix well. Refrigerate a minimum of 2 hours. Prepare other vegetables . Shortly before serving: fluff up the couscous mixture with a fork. Add all of the other ingredients & mix well: veggies, chick peas,parsley, feta, & olives. |