Grains, Rice, etc

[VGary]

Couscous Tabbouleh Gourmet | June 1992

Can be prepared in 45 minutes or less but requires additional unattended time.
Yield: Serves 8 to 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish

8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish

3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish


In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.


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