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Tabbouleh Recipe

  Oh Parsley! What is it like to be known foremost as a garnish? Are you flattered to be eye candy accenting a main dish like a gaudy charm? Or do you secretly weep from the margins of platters that you are not respected as a real ingredient, fit to flavor an entree? Allow me to take this opportunity to share my love for my dear parsley. So much flavor, such perfect texture, and loaded with nutrition, too. Swoon, swoon… Here’s a recipe for Lebanese Tabbouleh full of so many flavorful ingredients… adjust the ratios accordingly to meet your personal tastes. I like mine with more parsley, less couscous.

Tabbouleh Recipe

You’ll need:

  • ¼ cup couscous ( I prefer original, not pearl)
  • 2 small garlic cloves, minced
  • Juice of 2 large lemons, to taste
  • 3 cups chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • ½ pound ripe tomatoes, very finely chopped
  • 1 bunch scallions, finely chopped
  • Salt, preferably kosher salt, to taste
  • ¼ cup extra virgin olive oil

Oh my goodness, I bet you could get most of those things from your local CSA at the right time of year. Just sayin…Simple Steps: 1. Cook the couscous per packaged instructions – Suggestion: use an electric kettle to boil water; pour over the couscous (possibly topped with a dab of butter) in a medium mixing bowl. Cover, wait 5 minutes, and like magic, voila! it has cooked itself to perfection and only awaits your assistance to fluff it with a fork. 2. Add the rest of the ingredients and gently toss it. Taste and adjust. Chill it for a bit for best flavor.

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