With Italian herbs and spices
this is a good tasting tabbouleh.
This will keep several days
tightly covered in the refrigerator.
Ingredients:
2 cups uncooked couscous
4 scant cups water
juice of 3 lemons
1/8-1/4 cup olive oil (to taste)
1 cup chopped fresh basil
2 tablespoons dried dill
3 cloves fresh garlic, peeled and minced
1.5 cup toasted pinenuts
6 medium tomatoes, seeded and chopped
1 bunch green onions, chopped (green only)
salt and pepper to taste
Directions:
While heating water for the couscous,
prepare the rest of the salad by
tossing together all ingredients
except the couscous and water.
Set aside to allow flavors to blend.
Prepare couscous by heating water to boiling,
adding couscous, and removing from heat (covered).
Let rest for about 5 minutes, then fluff with fork.
Toss couscous with rest of salad,
and serve immediately or refrigerate until needed.
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