When I made the Chicken Tagine (link to recipe here)
spooned over a mound of fluffy couscous the other night
I remembered how much I enjoy tabbouleh salad.
It’s fresh tasting, healthy and a great warm weather addition to any grilled meal.
Couscous is so easy to prepare
(equal amounts of couscous and boiling water ,
cover for 5 minutes,
fluff with a fork and BANG! done)
2 cups couscous
2 cups boiling water
2 medium tomatoes, chopped
4 baby cucumbers, chopped
4-6 green onions, thinly sliced
1 cup fresh mint, chopped
2 cups parsley,chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup wine vinegar
1 tbsp Bragg soya sauce
Sea salt & pepper to taste
pinch of cayenne (I pinched 3 times)
Prepare couscous in large bowl (see my ‘bang done’ method above)
While you are waiting out the 5 minutes prepare veggies and herbs.
Fold veggies and herbs into couscous.
Drizzle with oil, lemon juice, vinegar, soya sauce and season.
I served this with panko breaded halibut.
The next day we enjoyed more tabbouleh with fried goat cheese (link to recipe) and
home made stove top pita (link to recipe)
Now if only this snow would melt we could get back on the water and stop pretending.


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