Couscous Tabouli Salad

Living in Israel offers many differences to living in the US. Being here this long, I have begun to really appreciate the flavors of Middle Eastern cuisine.

Most tabouli is made with bulgar wheat; I prefer the taste of the couscous. I had just been introduced to these types of foods before moving here; they are healthful, and neither expensive nor difficult to prepare. I’ll add recipies for the accompaniments as I can.

Couscous Tabouli Salad

Serves 6
Adapted from: Chez Christine

2 cups whole wheat couscous
1 garlic clove, minced

2 large cucumbers, peeled, seeded, & finely chopped
3 medium tomatoes, seeded and finely chopped 1 bunch fresh mint leaves 1bunch fresh parsley approx 4 tbsp. extra virgin olive oil
1/2 cup crumbled feta cheese
Fresh lemon juice (about 3 lemons’ worth)
Salt & pepper

1. In small saucepan with tightly fitted lid, mix DRY couscous with 2 tsps extra virgin olive oil.
2. Add 2 cups boiling water to couscous. Immediately cover and let stand 5 minutes.
3. After 5 minutes, fluff with fork, and leave uncovered to cool.
4. In the meantime, in large bowl, combine chopped tomato, cucumber, and garlic.
5. Finely chop mint (separate from stem) and parsley leaves. Note: I have tried to use the food processor for this to save time, but was not satisfied with the uniformity and size of the results. If your food processor is better than mine, go for it. Otherwise, I find it worth the effort to chop by hand. Add to bowl.
6. Add couscous, and gently mix to combine
7. Add olive oil.
8. Add lemon juice, salt, and pepper to taste. Cover and chill.
9. Add crumbled feta just before serving.

I serve this together with homemade hummus, roasted sliced eggplant, and labana cheese (similar to yogurt) along with olive oil for dipping and some nice bread or pita. Yum!

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