NO COOK TABBOULEH

No Cook Tabbouleh image

This is NOT traditional, nor is it heavy. It's a light, fresh, colorful alternative. I use on sandwiches and tacos. Cooking time is the time it should sit to mingle flavors.

Provided by riffraff

Time 54m

Yield 9 cups

Number Of Ingredients 10

Ingredients

2 cups quick-cooking couscous (I used whole wheat)
1/2 cup olive oil
3/4 cup lemon juice
1/2 cup cilantro, chopped (or substitute the more traditional parsley)
1/2 cup of fresh mint, chopped
3 large tomatoes, chopped
1 bell pepper, chopped (I used a mixture of orange and red)
1 medium onion, chopped
salt and pepper
additional lemon juice

Steps:

Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
Add the remaining ingredients and stir well.
Add more lemon juice to taste.
Cover and refrigerate for 24 hours or so.

Nutrition Facts : Calories 276, Fat 12.5, SaturatedFat 1.8, Sodium 10.1, Carbohydrate 35.7, Fiber 3.5, Sugar 3, Protein 5.9

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