Fresh & Healthy Tabouleh Recipe

Tabbouleh couscous recipe

Ingredients:
Tomato – 4 roma tomatoes (about 1.5 cups)
Cucumber – 1 cucumber (about 1 cup)
Small red onion or scallion (about 1/4 cup)
Flat leaf parsley – 1 cup
Garlic – 2 cloves
Cilantro – 1 cup unpacked
Mint – 1 cup unpacked
Red bell pepper – 1/2 a bell pepper
Vinaigrette dressing
Lemon
Cooked couscous – 2 cups

Materials:
Chopping knife
Bowl

Directions:
Chop all ingredients into very small pieces. Add to couscous to taste. Add vinaigrette to taste.

(Add protein? Leftover steak is delicious in this dish! Or cube up some turkey/chicken/shrimp… add what you like. That’s what is so fun about this dish!)

Couscous

Ingredients:

Fine grain couscous (can get it at most health food stores)

Butter

Salt

Materials:

Steamer with small holes (big holes won’t work)

Big Bowl

Directions:

Take desired amount of couscous and wash with water, drain until excess water is gone. With hands fluff the watered couscous to add air. Let sit for 10 minutes or so, don’t be afraid to fluff again. Put steamer on stove with about an inch of water in the bottom, bring to a boil. Put the steamer on top and add couscous (it will have absorbed all of the water). Do not pack it down, but do make sure that the couscous is even in the pan. Wait until steam rises out of the top, about 5 minutes. Put a little bit of salt in a big bowl with some water, a thimble full, and remove the couscous from the heat and put into the bowl. Mix with a fork unit the water is absorbed and let rest for a couple of minutes. Put steamer top back on and add couscous again. Let steam for another 10 minutes. Put butter in the bottom of the bowl, put couscous in bowl and mix butter in to taste. Couscous should be fluffy and delicious!