Toasted-Couscous Tabbouleh

Light and refreshing, but with the substantive crunch that comes from larger grain couscous. Highly recommended!

Toasted-Couscous Tabbouleh
Martha Stewart Living

1 red onion, in 1/4" dice
2 c water
8 oz Israeli couscous
1 1/2 tsp coarse salt
1/4 c parsley, chopped
1/4 c mint, chopped
2 tsp olive oil
2 tsp lemon juice

Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.

Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.

In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Comments

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