Thursday, 21 April 2016

Israeli Couscous Tabouli #sikandalouscuisin


Tabouli/ Tabbouleh -  Famous Mediterranean/Middle Eastern salad is a simple composition of finely chopped vegetables , Bulgur Wheat , loads of Parsley , Lemon Juice and Olive Oil . The “star ” ingredient in Tabouli  is not bulgur wheat but is Parsley - very finely chopped parsley–lots of it .Parsley holds together the dressing and vegetables , and this dish tastes best a day later.

Modern times have ushered in some changes - often bulgur wheat is replaced with quinoa or even couscous which is what I have used here. This post is inspired by a recipe from a blog called The Mediterranean Dish .


½  Cup Couscous.
1 Cucumber-  Very finely chopped.
4 Firm Tomatoes - Remove seeds and very finely chopped.
1 Cup Parsley -Very Firmly Chopped.
3-4 Green Onions - Very Firmly Chopped.
2 Tablespoons Mint Leaves - Very Finely Chopped.
Salt
3-4 Tablespoon Lemon Juice -  To taste adjust.
3 Tablespoons  Extra Virgin Olive Oil
Soak Couscous in double the mount of boiling water to which salt and oil have been added - 1 teaspoon each . Mix , cover and set aside for 30 minutes. Never boil it . When ready , fluff it with a fork.

Place chopped vegetables/herbs in a bowl and add couscous.Mix gently after adding salt and lemon juice . Cover with cling wrap and refrigerate for an hour or till ready to serve.


​ Couscous shouldn't be more that 25-30 % in quantity to all the vegetables .Parsley should dominate this dish . Serv chilled - it's delicious !​


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