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This pasta version of the popular Middle-Eastern dish, tabbouleh, has a slightly different flavor twist. It is quick to assemble and makes a refreshingly light meal when served over shredded romaine lettuce or salad greens.
Makes: 6 cups
Serves: 4 to 8
Prep Time: 20 minutes
1. In a small bowl, add and whisk together:
¼ cup fresh lemon juice
1 garlic clove, minced (optional)
½ tsp. ground cumin
½ tsp. ground coriander
2. Set aside.
3. In a medium-large bowl, add and toss together:
2½ cups cooked couscous (preferably whole-grain), cooled to room temperature (for more flavor, see note below)
2 cups diced fresh tomato
¾ cup chopped fresh spearmint
½ cup minced red onion (see tip below)
½ cup seeded and diced cucumber
½ cup minced fresh parsley
4. Add dressing and toss to distribute.
5. Season to taste with:
Salt (to taste)
Black pepper (to taste)
6. Serve at room temperature or chilled over a bed of:
Shredded romaine lettuce or torn leafy greens
· For More Flavor:
o Prepare the couscous in vegetable stock instead of water.
o Lightly toast grains in a dry skillet before cooking. This gives them a lighter texture and a nuttier taste. Stir constantly – do not leave toasting couscous unattended!
· Red Onion Tip: To eat raw, some red onions are sweet. Some, especially as they age, are bitter or too hot and can cause indigestion problems. You can calm them down by first slicing or dicing as desired. Then, in a strainer, rinse under very cold water for a minute or two. Set aside to drain. They make a sweet, crunchy addition to your dishes. The extra bonus? No heartburn and no onion breath!!
· Couscous is fluffier if you do not cook it. Just pour boiling vegetable broth or water over the grains, let them stand for 15 to 20 minutes (or 3 to 5 minutes for instant), then toss with a fork before adding other ingredients or serving.
· Other cooked grains can be substituted for the couscous, such as bulgur wheat, quinoa, etc.