Sometimes I watch cooking shows and it's just as good as eating. For a long time I've seen television chefs whipping up some sort of couscous with mint and tomatoes, so I did some digging. It turns out the idea I had in my head was a Middle Eastern salad called tabbouleh. Traditionally it is made with bulgur, a type of wheat. But after a little bit of research I found that couscous can be substituted for bulgur. So, for my treat week at the office I whipped up a huge double batch. I have to say it was a definite hit!
- 1 cup couscous, cooked according to package directions
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tomatoes, chopped
- 1 cucumber - peeled, seeded and chopped
- 1 teaspoon salt
- ground black pepper to taste
- Cook couscous according to package directions.
- Finely chop onion, parsley, and mint.
- Chop tomatoes and cucumbers into somewhat uniform cubes. Add to the items chopped in #2.
- Add oil, lemon juice, salt, and pepper to make a dressing. Toss with the veggies and couscous.
- Cover and refrigerate for at least 1 hour. The longer it sits, the better the flavor.