July 14, 2006, Newsletter Issue #113: Couscous Tabouleh
Tip of the Week
1 cup raw couscous 2 large firm, ripe tomatoes, chopped 1/2 cup chopped fresh parsley, to taste 2 or 3 scallions, finely chopped 2 tablespoons minced fresh mint leaves, or 1 teaspoon dried mint, optional 2 tablespoons olive oil Juice of 1 large lemon Salt and freshly ground pepper to taste
Place the couscous in a heatproof dish and pour the boiling water over it. Cover tightly; let stand for 5 to 10 minutes, until the water is absorbed. Fluff with a fork, transfer to a mixing bowl, and allow to cool to room temperature or until just slightly warm. Add the remaining ingredients and mix thoroughly. Chill for 1 to 2 hours before serving, if desired.
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