Monday, May 2, 2011

Quick Taboule

Whole Wheat Couscous Taboule
2 1/2 cups packaged w.w.couscous
1 cup boiling water
1 cup olive oil
2/3 cup lemon juice
1 can diced tomatoes
3 tablespoons roasted salsa
1 cup diced green peppers
1 cup diced onions
1 cup chopped parsley
salt and pepper to taste

Growing up in the 70s, whole wheat bulgar sold by bulk at health food stores somehow transformed into fresh, tangy toboule. It was a mystery how. I recently came across Whole Wheat Couscous sold at Trader Joes. It has a taboule recipe right on the package! So I decided to make the whole box into a salad that I could take to a party. As usual, I am not organized enough to plan ahead and never have the exact ingredients, but this taboule salad pictured impressed my friends and family. I will be making this all the time now, since it is super quick and easy but also very satisfying and flavorful. For those like me who are afraid of making bulgar wheat, this is the taboule recipe for you

1. Prepare all the vegetables by dicing and chopping, shown above. I didn't have nice tomatoes available at the market so I used canned, which worked just fine.

2. Boil water and add 1 cup to the dry couscous, along with the olive oil and lemon juice. Stir and let sit 5 minutes. If it looks too dry add the salsa and tomatoes too, or a tablespoon or two of hot water.

3. Add the other ingredients. Stir and spice to taste. You can eat immediately or store for later. It packs great and keeps nicely for 10-14 days.

Here's to all you Moms:

Happy (up coming) Mothers Day!

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