Recipe: Couscous Tabbouleh (using parsley and mint, food processor)

COUSCOUS TABBOULEH

"You can use plain or whole-wheat couscous for this recipe. The salad can be made up to two days ahead of time, and the flavors only get better as they sit. It's a great side dish, but you can also add crumbled feta cheese and stuff it in pitas for a healthful sandwich."

1 cup dried couscous
1 cup chicken or vegetable broth
1/4 cup water
1 to 2 garlic cloves
1 1/2 cups loosely packed fresh flat-leaf parsley
1/2 cup loosely packed fresh mint
1 Kirby cucumber, seeded and cut into 1/4-inch dice (about 1 cup)
1 cup grape or cherry tomato halves
1/2 cup finely chopped scallion (white and green parts, about 4 scallions)
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice (from about 3 lemons)
Salt (to taste)

Place the couscous in a medium metal bowl; set aside.

In a small saucepan, combine the broth with 1/4 cup of water and bring to a boil. Pour over the couscous, cover tightly with foil, and let stand for 5 minutes. Fluff with a fork and allow to cool.

With the motor of a food processor running, drop in the garlic to mince. Add the parsley and mint and pulse until finely chopped.

In another medium bowl, combine the cucumber, tomatoes, and scallion with the olive oil, lemon juice, and salt to taste. Let the mixture stand while the couscous cools.

Pour the cucumber mixture over the couscous and stir in the parsley mixture. Toss well, cover, and chill for 30 minutes (or 1 day ahead).

Fluff the salad before serving.

Makes 6-8 servings
Source: Quick Simple Food by Susie Quick