Couscous Tabbouleh

"Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005."
 
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Ready In:
20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
  • Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
  • After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
  • Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
  • Add the tomatoes, red pepper, scallions and capers. Toss to combine.
  • Lightly stir in the parsley, optional mint leaves, and the pistachios.
  • Taste and adjust for seasoning.
  • Serve cool or at room temperature.

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Reviews

  1. Great, but even better with about 1/2 tsp lemon pepper.
     
  2. A lovely salad...one that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.
     
  3. There is often a tub of home made tabbouleh to be found in my fridge and I’m always trying new versions of it. This one has got to be one of the best, correction - the best, I have tasted in ages. I used barley couscous which is lovely and creamy, and together with sweet red pepper, sharp capers and crunchy pistachios the result was a wonderful fusion of taste and texture. Unusually for me, I think it may be a long time before I look for another tabbouleh recipe. This one is just sooo delicious.
     
  4. This salad is fantastic! Love the flavors. I used garlic and lemon olive oils for the 1st Tbsp and wow, what a punch it gave the salad. Also doubled the capers as I love the little fellas. Recipe made plenty, I've been eating the left overs on multi-grain tortilla chips. This will definately make it into the station recipe book.
     
  5. I loved the ingredients in this salad and thought they went together well. I really liked the colors in the salad too...great visual appeal. I used a 10oz box of dried couscous and a tomato veggie stock so the result was a slight pinky color. To me the salty taste of the kalamatas, feta, and capers provided enough salt so I didn't add more. After mixing the ingredients I found it extremely dry, so I made a dressing to moisten it. I used more lemon & oil, but also added oregano, basil, and cracked black pepper. The result was a salad I would make again.
     
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Tweaks

  1. A lovely salad...one that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.
     

RECIPE SUBMITTED BY

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