COUSCOUS TABBOULEH
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.
Provided by Mirj2338
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1
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