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.
