Tabbouleh with a Twist
½ c. Israeli couscous* 1/3 c. juice from one lemon
3 ripe tomatoes, diced with seeds removed 5 scallions, chopped
1/3 c. finely diced red onion 1/3 c. finely chopped mint
2 – 2½ c. finely chopped flat leaf parsley ¼ c. extra virgin olive oil
Salt and freshly ground pepper
Measure ½ cup of Israeli couscous. Cook the couscous in a small pot of salted, boiling water for about 2 to 3 minutes or until somewhat al dente. Drain couscous and set it into a bowl. Mix a teaspoon of olive oil into the couscous to keep the individual grains separated. Let cool.
Put the parsley, mint, chopped scallions, red onion, couscous and tomatoes into a large bowl. Mix gently. Distribute salt and fresh ground pepper throughout the mixture. Add lemon juice and olive oil a bit at a time according to taste. Mix again. Adjust seasonings. Serve!
Israeli couscous is a type of pasta consisting of granules that are much larger than regular couscous – about the size of small pearls. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed. This process gives Israeli couscous a nutty flavor and chewy bite that adds an unexpected touch to regional recipes.