TABOULEH

1 large bunch of parsley, minced
1 medium shallot, minced
1 medium beefsteak tomato
½ cup couscous*
1 large lemon
Salt and pepper, to taste

Pour dry couscous into a bowl and add boiling water (from a teapot) to the bowl until it reaches
the same level as the couscous. Cover the bowl with a dish and let stand.

Combine parsley and shallot in a medium sized bowl. Cut the tomato in half and squeeze
lightly over the sink to remove the seeds. It is fine if a few remain. With the flat side of each
half facing down, cut into slices and then into ¼ size pieces. Add the tomato to the parsley
mixture. Uncover the couscous, toss with a fork and then add it to the mixture as well.
Squeeze the juice from one lemon into the tabouleh and season with salt and pepper.
Serve with pita wedges. Kids love them.

*This was a dish that my family served at every event throughout my childhood, but instead
of couscous, we used the traditional bulgur. The bulgur has more bite and texture. The medium
(or course) bulgur is appropriate for this recipe. Soak it uncooked in water for an hour, and then
add to the parsley mixture.




RECIPES

 

Yogurt Parfait

Tabouleh

Soup

Pasta

4th of July Flatbread

Rhubarb and Strawberry Compote

Sunday Tomato Sauce