Sunday, December 2, 2007


  • 1 cup of couscous or bulgur wheat
  • 1 bunch of parsley finely chopped
  • 1 bunch of green onions finely chopped
  • 1tbsp of dried mint
  • 1-2 chopped tomatoes
  • 1-2 chopped cucumbers
  • juice of 2-3 limes
  • 1/4 cup of first press olive oil
  • 1/4 tsp of salt
  • pepper to taste


  1. Place couscous in a fine mesh strainer and rinse with cold water. Drain all the water from the couscous and place into a large bowl.
  2. Add the olive oil.
  3. Add the parsley, green onion and mint. Mix well with couscous.
  4. Add the lime juice, one lime at the time. Keep adding to taste. We like it on the tart side so we use 3 limes.
    Add the salt and taste. If necessary you may add a little more salt. At this point you can let the tabouleh sit in the refrigerator for about 30 minutes.
  5. Add the tomatoes and cucumbers and mix well just before you are going to serve it. Serves 4.

The measurements given are a starting point. As you make the salad, taste and you can adjust the seasonings based on your own particular taste. In the summer when we grow fresh hot pepper, we add these to the salad for an extra zing.

The couscous we like to use is the Trader Joe's whole wheat couscous because it has 7g of dietary fiber per 1/3 cup of dry wheat as compared to 1-2g per serving with others. It is a finer type of couscous and that is why we don't recommend soaking it in water. In fact, we don't soak the bulgur as a rule because it tends to make it very soggy especially if you have left over.

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