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.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email

Leave a comment

Your email address will not be published. Required fields are marked *

LATEST ISSUE
DINE ARCHIVES
DINE AROUND TOWN