Post by Amani on Sept 26, 2004 13:15:59 GMT -5
Sara Moulton's Couscous Tabbouleh Salad
1 cup chicken broth
1/2 cup fresh lemon juice, divided
1/3 cups plus 2 tablespoons olive oil, divided
1-1/2 cups couscous
8 plum tomatoes, seeded and cut into 1/4-inch pieces (about 3-1/3 cups)
1/2 teaspoon kosher salt
1 English cucumber, seeded and cut into 1/4-inch pieces (about 2 cups)
2 green onions, finely chopped (about 1/4 cup)
1 garlic clove, pressed
1/4 teaspoon freshly ground pepper
2 cups firmly packed parsley, minced
1 cup firmly packed fresh mint leaves, minced
In a small saucepan combine the chicken broth, 1 cup water, half of the lemon juice, and 2 tablespoons oil. Bring to a boil over high heat and stir in the couscous. Remove from heat, cover, and let stand 5 minutes. Fluff the couscous with a fork and let cool in the pan.
Sprinkle the tomatoes with 1/2 teaspoon salt and let drain in a large strainer 10 to 15 minutes. Combine the cucumber, tomato, green onions, and garlic with remaining lemon juice and oil in a large bowl. Stir in pepper and let stand for 15 minutes. Stir in couscous, mix well, and refrigerate for 1 hour. Just before serving stir in the parsley and mint. Makes 10 cups.
Nutritional facts per serving
calories: 240, total fat: 10.5g, saturated fat: 1.5g, cholesterol: 0mg, sodium: 231mg, carbohydrate: 31g, fiber: 6g, protein: 6g
1 cup chicken broth
1/2 cup fresh lemon juice, divided
1/3 cups plus 2 tablespoons olive oil, divided
1-1/2 cups couscous
8 plum tomatoes, seeded and cut into 1/4-inch pieces (about 3-1/3 cups)
1/2 teaspoon kosher salt
1 English cucumber, seeded and cut into 1/4-inch pieces (about 2 cups)
2 green onions, finely chopped (about 1/4 cup)
1 garlic clove, pressed
1/4 teaspoon freshly ground pepper
2 cups firmly packed parsley, minced
1 cup firmly packed fresh mint leaves, minced
In a small saucepan combine the chicken broth, 1 cup water, half of the lemon juice, and 2 tablespoons oil. Bring to a boil over high heat and stir in the couscous. Remove from heat, cover, and let stand 5 minutes. Fluff the couscous with a fork and let cool in the pan.
Sprinkle the tomatoes with 1/2 teaspoon salt and let drain in a large strainer 10 to 15 minutes. Combine the cucumber, tomato, green onions, and garlic with remaining lemon juice and oil in a large bowl. Stir in pepper and let stand for 15 minutes. Stir in couscous, mix well, and refrigerate for 1 hour. Just before serving stir in the parsley and mint. Makes 10 cups.
Nutritional facts per serving
calories: 240, total fat: 10.5g, saturated fat: 1.5g, cholesterol: 0mg, sodium: 231mg, carbohydrate: 31g, fiber: 6g, protein: 6g