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Sister Carol’s Tabouleh Salad
1/2 C boiling water
This recipe is fast and easy, keeps well in the
fridge for days, tastes
better after a day, and is great scooped up with chips or cheesy
tortillas. One batch serves 3 as a main course, 6 as an appetizer.
1 1/4 C dry couscous (she likes Trader Joe’s brand best)
6 Tbsp olive oil
1/3 C lemon juice
2 tomatoes, diced
1 bunch parsley, stemmed and finely chopped*
5 green onions, sliced*
(*Carol recommends tossing the stemmed parsley and green onions
together into the cuisinart for a few seconds)
1/3-2/3 C feta cheese, or to taste
Salt (do taste before salting; if your feta is typically salty, you may not need any)
Mix the boiling water with the couscous and set aside.
Put the olive oil and lemon juice into a jar with a lid and shake
vigorously. Add to the couscous and stir well. Cover and
let sit for 5 minutes. Fluff with fork.
Add tomatoes, finely chopped parsley and green onions . Add
crumbled feta cheese, as much as you like. Salt and pepper
to taste. Toss lightly. Refrigerate for 15 minutes.
Fluff with a fork and serve.
Note: doubling the recipe you can use an 8 oz package of feta at
one go, but that's a whole lot of tabouleh. Think carefully
before you do this.
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