Couscous Tabouleh

Page 97

| Course Type: Salads

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An explosion of flavors! A great way to use some of that tomato excess. When I was in Cypress there was a dish that drove me crazy. It sort of looked like tabouleh, but it also had cucumber and only had a few grains of couscous in it, but it was their version of tabouleh. So this recipe made me fell less crazy. It was the easiest method for preparing couscous I have ever used: soak for 30 minutes, then microwave for 1 minute, I love it! I resisted the temptation to add the second quarter cup of lemon juice as I felt the lemon flavor was strong enough. I also drained the juice from the tomatoes before adding. I thought it tasted perfect, but my son thought it was excessively acidic. I loved the flavor and color from the scallions. I do however think the original version with bulgar, a whole grain, would be healthier than this version with processed carbohydrates.

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