Couscous Tabbouleh

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Couscous Tabbouleh

 

1 cup broth

1 cup water

1/2 cup fresh lemon juice

1/3 cup olive oil, plus 2 tablespoons olive oil

1 1/2 cups couscous

1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish

8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for

garnish

3/4 cup finely chopped scallion

2 cups loosely packed fresh parsley leaves, minced

1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

 

 

 

In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2

tablespoons of the oil, bring the mixture to a boil, and stir in the couscous.

Cover the pan, remove it from the heat, and let the couscous stand for 5

minutes. Fluff the couscous with a fork and let it cool in the pan. In a very

large bowl stir together the cucumber pieces, the tomato dice, the scallion, the

remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and

let the mixture stand for 15 minutes. Add the couscous, the parsley, and the

mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad

may be made 2 days in advance and kept covered and chilled. Serve the salad

garnished with the mint sprigs and the cucumber and tomato slices.

 

Serves 8 to 10.

 

Source: Gourmet, June 1992

Formatted by Chupa Babi: 03.09.08

 

Can be prepared in 45 minutes or less but requires additional unattended time.

 

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