Basic Tabouleh Salad

I’m frequently concocting various cous-cous or quinoa based salads, which I love to spruce up with nuts, beans, dried or fresh fruits, etc. However, I always make this very basic and traditional tabouleh salad to accompany falafel.  But it’s also quite excellent by itself.

Ingredients:

• 1 cup dry cous-cous (preferably whole wheat)
• about 1 to 1 1/2 cups packed fresh parsleuy leaves (this ends up being about one of those standard-sized bunches you find at most grocery stores; it can be the  curly or flat variety)
• about 1/2 cup packed fresh mint leaves (again, about one of the bunches you find at the grocery store)
• 1 clove garlic, minced
• 2 tomatoes, chopped
• 1 small to medium sized cucumber, chopped
• 3 T olive oil
• 3 T lemon juice
• 1 tsp sea salt, or more to taste
• 1 tsp freshly ground black pepper, or more to taste

To make:

1.  Place cous-cous in a bowl.  Bring one cup of hot water to a boil, then pour it over cous-cous;  cover and let stand for about ten minutes.  Fluff with a fork.

2.  In a small bowl, combine lemon juice, olive oil, sea salt, garlic and ground black pepper. 

3.  Put parsley and mint in a food processor until finely chopped.  If you don’t have a food processor, get out your chef’s knive and have at it. 

4.  Combine all ingredients in a large bowl.  Tabouleh can be served cool or at room temperature.  The flavor will improve if you let it stand for awhile.