Couscous Tabbouleh Salad
Couscous makes a softer-textured alternative to bulgur wheat in tabbouleh, the refreshing herb-filled Middle Eastern salad. You may vary the dish with grated carrot or perhaps a bit of minced red bell pepper for coloror any other leftover cooked vegetables in the refrigerator. For a more substantial dish, you may stir in about 2 cups of canned chickpeas that are rinsed and drained.
- Cook couscous according to package directions, remove from heat and set aside. Let sit for 5 to 10 minutes.
- Transfer couscous to a large bowl, and immediately combine oil with it using a large fork to fluff grains. When combined, stir in lemon juice to taste, and let mixture cool briefly. Stir remaining ingredients into couscous, and sprinkle in more salt, if desired. Cover, and refrigerate for at least 1 hour or up to overnight. Fluff again before serving.