I hope it's okay for me to still call this tabouleh even though I used couscous! I love tabouleh with bulgur wheat, but couldn't find it in the store I was in and decided I'd just go with couscous and it was delicious.
My first teaching job was at a school in a really diverse neighborhood with great ethnic restaurants nearby--specifically Thai and Mediterranean food. One of my favorite restaurants in Wichita was caddy corner from the school so we spent many inservice lunches there. I hadn't had tabouleh in a while and ate my fair share in Daytona. I was looking for something for lunches, made a big batch of this, and it lasted me through the week with leftovers to spare. I just made 3 servings of couscous and added in a bunch of vegetables and a dressing, similar to how I made panzanella. Adjust it to your tastes, but if you taste it and it's missing something, it's probably lemon juice and salt!
Couscous Tabouleh
cooked couscous (how easy....boil water, put couscous in water, stir, cover, remove from heat, and fluff after five minutes)
cucumber, seeded and chopped
tomatoes, seeded and chopped
lots of parsley
mint if you have it and like it
red onions, chopped*
green onions, chopped
green peppers, chopped*
feta cheese*
dressing:
olive oil
lemon juice
salt
pepper
*from what I understand, these aren't "traditional" ingredients, but there isn't much traditional about this, so add what you want!
Mix it all together. I think it's best after giving the flavors a chance to get to know each other for a day or so and I like it cold or room temperature.
No comments:
Post a Comment