If you haven’t noticed, I have been on a path of middle eastern cooking. Why, you might ask? Basically because the recipes are packed with great flavors with very few ingredients. If you do not believe me then check out the pita bread, baba ghanouj, and hummus recipes. Adding to this path, I am bringing to you tabouleh salad. I often make this salad with roasted chicken, or hummus, and this one is truly easy to make.
- 1 3/4 cup of water
- 1/4 tsp of salt
- 1 1/2 cups of whole wheat couscous
- 1 bunch of flat leaf parsley, cleaned, and finely chopped
- 1 medium onion, finely chopped
- Juice of 2 lemons
- 2 roma tomatoes, chopped
- 1 cucumber, seeded and finely chopped
- 4 tbsp olive oil
- 1 tbsp salt
- 1/2 tbsp of fresh ground pepper
- 1/2 cup of crumbled feta cheese
To get started, bring your water to a boil, adding the salt, and couscous. Cover, and remove from the heat. Let this stand for nearly 7 minutes, then fluff with a fork. In the meantime, combine your olive oil, lemon juices, salt and pepper, and toss into the couscous. Chill this for 20 minutes. In the meantime, get your remaining ingredients together. Once the couscous is chilled, add in the remaining ingredients, and toss really well. Taste, and add more salt if desired.