Sunday, February 17, 2008

Tabouli Salad

I put this together from several different recipes. Since it's a salad, it is pretty flexible, so you can play around with the flavors and what different things you like to add to it. Here's what I used:

1 1/2 cups couscous (put in 1 1/2 to 2 cups boiling water, and optionally add some salt; cook until the couscous absorbs most of the water, then remove from heat and fluff with a fork)

Let couscous cool a bit; add 2 Tbs. olive oil and 2 Tbs. lemon juice; stir.
Add 1 clove garlic, minced. Add 1 or 2 diced tomatoes; 1 diced cucumber; a few chopped green onions; some fresh chopped mint; fresh chopped cilantro or parsley ( cilantro is my favorite). Top with crumbled feta cheese. Optionally add salt, pepper, lemon juice to taste. Cool in fridge or serve at room temperature.

There are a lot of different variations on this. You could add olives, garbanzo beans, red or green peppers, raisins, cinnamon, onions, etc. Or leave as many things out as you want to. You can also use bulgur instead of couscous. Happy Tabouli making!

--Ginger

1 comment:

Meg said...

Ginger, I've had a few people ask for this recipe so I'm so glad you posted!