Simple tabouleh, modify as desired:

  • 2 cups of couscous (to cook, place in a bowl, off from the heat, with 1 3/4 cup of boiling water, and cover for 5 min, fluff with a fork)
  • 1 large cucumber (cubed)
  • 3 tomatoes (cubed)
  • 6 green onions (diced), or 1 spring onion
  • 1 bunch of parsley (about 1 cup when chopped finely)
  • 1/4-1/2 cup of chopped mint (20 leaves or so)
  • 3 table spoons of lemon juice
  • Olive oil to taste
  • Salt and pepper to taste

Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.

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