Tabouleh

Originating in the Middle East, I was introduced to it in a Lebanese restaurant. Very refreshing and healthy, just full of vitality. It does take some time to prepare the couscous, but I make a lot at once and enjoy it over a couple of days.

Ingredients

• 2 large bunches of fresh curly parsely chopped, no stems (about 1 -2 cupfuls)
• 2 tablespoons of chopped fresh mint
• 1 medium onion, finely diced 
• 6 medium tomatoes, chopped
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup medium grade couscous
• 6 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil

and, if you like fancy presentation

• Sweetheart lettuce or grape leaves to line serving bowl

Preparation:

Prepare the couscous according to the instructions on the packet, and let it drain - you can dry it by squeezing in a paper towel. 

Mix all the ingredients except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

I prefer to serve it slightly chilled.

You can vary it by adding in some diced cucumber.