I have been working on my eating habits lately and this has given me an opportunity to try some new food from different regions and cultures. For the first time I am thinking of tabbouleh a Levant food full of flavours from across the spectrum with bulgar wheat taking the center stage, however I am using couscous instead of bulgar.
Well here is what you need to prepare this zesty humble food:
 |
| Good Quality Olive Oil |
 |
| Cracked Peppercorn |
 |
| Lemon |
 |
| A Bunch Of Mint |
 |
| A Bunch Of Parsley |
 |
| Couscouse |
 |
| Tomato |
 | |
| Onion |
Method:
This dish is very simple and easy to prepare. Have the couscous prepared and set it aside. Tomato and onion is finely diced to which a finely chopped mint and finely chopped parsley are added. Add this mixture to couscous and gently fluff it with a fork.
In a small bowl, add 6 tsp of olive oil, finely chopped garlic and cracked black pepper and give it a swish before pouring it on the couscous mixture.
Finally squeeze half a lemon and your tabbouleh is ready. This works well as a light meal or a salad and this is what you get:
 |
| Tabbouleh with Couscous |
Parsley was new to me and I am not immediately impressed, I would advice replacing parsley with cilantro.
 |
| Bon Appétit |
