quick couscous tabbouleh
Usually made with bulgur wheat, this version of tabbouleh uses instant couscous making it much faster to prepare than the traditional version. The tabbouleh is best made a couple of hours ahead of serving so the flavors have time to develop, although this isn't mandatory.
- 2 cups chicken or vegetable broth
- 10 oz box plain couscous 284g
- pinch of sea salt & freshly ground pepper
- 1 tablespoon olive oil
- 3 cups flat leaf parsley leaves, chopped Italian
- 1 1/2 cups mint leaves, chopped
- 3/4 cup thinly sliced green onion or diced red onion
- 1 1/2 cup diced tomatoes
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon crushed red pepper chilli flakes
- 2 fat garlic cloves minced
- pinch of ground cumin
- a good pinch of sea salt & freshly ground pepper
To make the dressing:
Combine all ingredients in a screw-top jar; shake well.
Pour the broth into a medium saucepan. Cover & bring to a boil. Remove from heat & stir in couscous, salt, pepper & olive oil. Cover & let stand for 10 to 12 minutes; fluff with a fork & tumble into a large bowl; let cool.
Add parsley, mint, green onion & tomatoes to couscous; gently stir to combine. Add dressing & gently stir to combine. Salad can be served immediately or made several hours or a day ahead of time for the flavors to develop. Makes about 6 cups.