Tabbouleh Salad

Eastern Mediterranean Chef Interpretation

Courtesy of Nina Sodji

Ingredients:

SALAD:

1 cup low-sodium chicken broth

½ cup water

1 cup couscous

1 cucumber, seeded and diced

3 green onions, chopped

1 carrot, grated

1 cup chopped fresh parsley

¼ cup extra virgin olive oil

DRESSING:

¼ cup lemon juice

¼ teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground pepper

¼ cup crumbled feta cheese

step one

Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.

step two

Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Refrigerate overnight to let flavors develop and add cheese just before serving.

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