This recipe substitutes couscous for bulgur wheat, so is not at all traditional. Since the couscous are so much easier to prepare, this version is much easier for the busy cook lacking kitchen help.
- 1 1/2 cups whole wheat couscous
- about 1/4 cup olive oil
- about 1/3 cup lemon juice, freshly squeezed
- about 1/2 cup boiling water
- some salt
Whisk together the oil and juice, and dump with water over couscous (should have about the same volume of liquid as couscous) and salt in serving dish that is at least three times the volume of the couscous. Set aside for 5-10 minutes for the couscous to absorb the liquids. Cover if you think of it.
Meanwhile, prepare veggies by finely chopping. Quantities and selection are up to you. Volume can range from about 1/2 the volume of the couscous to two or three times as much.
- lots of flatleaf parsley (this is a must in traditional tabouli)
- onion—green onion may be better than yellow, or even white
- peppers—my favorites are a mix of red and poblano
- cucumber—only a small amount, perhaps squeezed to remove extra liquid
- tomatoes—but not too much to make the mixture soggy
- mint—optional, up to about 1 tablespoon
Fluff couscous with a fork, then gently mix in the chopped veggies. Add salt and pepper to taste. Set in fridge about 15 minutes to cool, then serve.