Tabouli is one of theAccidental Locavore’s favorite summer salads. You need to be patient and wait for really good ripe tomatoes, trust me! It’s easy to make, I chop everything myself, but you could easily use a food processor.
- Rinse 1 cup of couscous in a good sized bowl
- Add 1/4 cup of water and let stand for about 30 minutes until it’s light and fluffy (by the time you’re done with everything else it’s usually fine)
- Chop into a small dice 1-2 ripe tomatoes (I used one big guy)
- Chop into a small dice 1 small onion (I used a beautiful red one from the farm down the road)
- Chop a big handful of parsley (I used flat leaf from the garden)
- Chop a big handful of mint (also from my garden)
- Add all the chopped ingredients to the couscous
- Mix in the juice of 1-2 lemons (depending on size), about 1/2 cup good olive oil
- Add 1 TSP each salt, pepper, and allspice
- Taste and adjust to your liking. I personally like a lot of mint, allspice, and lemon. Other people like a lot more parsley, and some add a little cinnamon.
You can serve at room temperature, or chilled. Toasted pita is a good accompaniment, but trust me, steak tartare, corn and a glass of rose, work well too!