Mediterranean Tri-Colored Couscous Tabbouleh Salad
1 cup tri-colored couscous
1 English cucumber, diced
2 large tomatoes, seeded and diced
1 sweet bell pepper, cored and diced
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
zest and juice of 1 lemon
salt and pepper to taste
Garnish: butter-roasted pine nuts
1. Toast couscous in a nonstick pan over medium heat until it is heated through and lightly browned, about 5 minutes.
|Photo courtesy of Priya Alahan Photography|
2. Pour 2 cups of boiling water over couscous. Cover and allow to sit until the water is fully absorbed. Fluff couscous with a fork, transfer to a salad bowl and slightly cool.
3. Add vegetables, parsley and garlic to couscous.
4. Whisk together olive oil, lemon juice, salt and pepper. Pour over the couscous and the vegetables and stir gently to combine. Cover and refrigerate for several hours. Right before serving, sprinkle with butter-roasted pine nuts.
|Photo Courtesy of Priya Alahan Photography|
Back to Snacking in the Kitchen