|
|
|
Traditional
tabbouleh is made using cracked bulgar wheat. It's good,
but if you're looking for a change of pace, try this
one...
|
|
12
oz |
|
couscous |
|
|
2
medium |
|
cucumbers, peeled and chopped |
|
|
4
medium |
|
tomatoes (mix yellow and red), cored and
cut into small wedges |
|
|
1
handful |
|
of
fresh parsley, chopped finely |
|
|
¼
cup |
|
currants |
|
|
6
oz |
|
rice
wine vinegar |
|
|
4
oz |
|
extra virgin olive oil |
|
|
|
|
salt
and pepper to taste |
|
|
|
|
|
|
1 |
Let couscous
soak in a bowl of water for about an hour. |
|
2 |
While
couscous is soaking, prepare cucumbers,
tomatoes, and parsley. |
|
3 |
Place
currants in a small bowl of water and microwave
for 20 seconds. Let sit until currants are
plump, and then drain. |
|
4 |
When one
hour has passed, drain couscous and press out as
much water as possible. |
|
5 |
In a large
bowl, combine couscous, vegetables and currants.
Add rice vinegar and mix well. Let sit for a
while and then stir again. Just before serving,
add oil and stir again. |
|
|
|
|
Servings: 8 |
|
|
|
Cooking Tips |
|
*Find great tomatoes
at your local farmer's market. |
|
**It will seem like
you are adding an extraordinary amount of vinegar to the
couscous- don't worry! The couscous will soak up much of
it. |
|