Tabbouleh
Tabbouleh is dish that finds its roots in Africa and the Middle East. Depending on where it is coming from, there can be couscous, buckwheat or only parsley. The present version is the one we have been exposed to in France through its North African influences and it is made mainly of couscous and parsley.
This recipe is for 4 medium servings.
INGREDIENTS
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1 cup of dry couscous
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1 cup of water (or homemade vegetable stock)
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2 roma tomatoes de-seeded and diced
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1/2 a cucumber diced
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1 bunch of parsley chopped finely
Salad Dressing
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2 organic lemons
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6 table spoons of olive oil
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Salt
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Black pepper
DIRECTIONS
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In a bowl put the coucous. Add 1 cup of boiling water (or homemade vegetable stock if you have) and cover. Let it rest for 5 minutes. Add two table spoons of olive oil and stir the coucous.
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Wash the tomatoes. De-seed them (so that it doesn't make the tabbouleh too soggy) and dice it. Wash the cucumber, de-seed it if the seeds are too big and dice it. Wash the parsley bunch and let the water drain by letting it rest in a strainer. Chop the parsley very finely. Add couscous, tomatoes, cucumber and parsley in your serving dish and mix the whole.
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Collect the zest of two organic lemons. Chop the zest very finely. Juice the two lemon and collect the juice. Add in a small bowl the lemons juice, lemons zest, the 4 table spoons of olive oil, some salt and pepper to your tast. Whisk the whole and poor it on the mix in the serving dish. Stir the whole so that all the ingredients are coated in lemon juice and olive oil. Adjust the salt and the pepper to your taste.
