Recipe: Tabbouleh Katie's Way

TABBOULEH KATIE'S WAY

FOR THE DRESSING:
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/3 cup plus 2 tablespoons olive oil, divided use
FOR THE COUSCOUS:
2 cups water
1/4 teaspoon salt
1 (10 ounces) box couscous
FOR THE TABBOULEH:
1/4 cup fresh mint, roughly chopped
1 red onion, peeled, thinly sliced
3 large cucumbers, peeled, sliced 1/4-inch thick
6 roma tomatoes, washed, sliced in 1/4-inch-thick circles
1 garlic clove, minced
Salt and pepper to taste

TO MAKE THE DRESSING:
In a small bowl, whisk the vinegar, lemon juice and 1/3 cup of the olive oil; set aside.

TO PREPARE THE COUSCOUS:
In a medium saucepan, bring the water, remaining 2 tablespoons of olive oil and salt to a boil. Stir in the couscous. Cover, remove from the heat and let stand 5 minutes. Transfer the couscous to a large bowl and let cool.

TO MAKE THE TABBOULEH:
To the couscous, add the mint, red onion, cucumbers, tomatoes and garlic. Add the dressing and toss gently. Season with salt and pepper to taste.

TO MAKE AHEAD:
The vegetables and couscous can be prepared a day ahead, but do not salt or add the dressing to the salad until ready to serve. The salt will soften the cucumber overnight.

Makes 6 servings
Adapted from source: Katie Brown Entertains by Katie Brown