Couscous Tabbouleh

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Tabbouleh is one of my favorite salads, we eat it all summer long. some times i use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. normally, tabbouleh has mint in it, but i'm not so crazy about the addition, so i've made it optional. This was created for rsc summer 2005.

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Steps

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Place the couscous in a bowl.

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Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.

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Add the boiling water and mix to combine.

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Cover the bowl with some plastic wrap and set aside for 10 minutes.

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After all the liquid has been absorbed , uncover the couscous and fluff with a fork.

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Add the lemon juice , the 3 tablespoons olive oil , and the salt and pepper to taste to the fluffed couscous.

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Add the tomatoes , red pepper , scallions and capers.

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Toss to combine.

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Lightly stir in the parsley , optional mint leaves , and the pistachios.

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Taste and adjust for seasoning.

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Serve cool or at room temperature.

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Ingredients

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couscous, olive oil, vegetable stock powder, boiling water, lemon juice, salt and pepper, tomatoes, red bell pepper, scallions, capers, pistachios, fresh parsley, fresh mint leaves