Recipe: Tabbouleh (Couscous style)

You learn something new every day, and yesterday, I learned two new things. First, Randall's on Holcombe Blvd. does not sell bulgur wheat. Second, some forms of traditional tabbouleh are made with couscous. This latter fact was especially heartening, especially since the former revelation initially caused a certain woman craving a refreshing Syrian mezze much consternation. And with a box already at home, she didn't even have to rely on Randall's for the couscous. Suck it, Randall's. (Just kidding. Thanks for the sale on parsley!)

Bulgur wheat gives rise to a grittier, heartier tabbouleh, while couscous tends to soften what is otherwise a very fibrous mixture. I find it also absorbs olive oil more readily, so don't over-pour lest you want your salad very slick. 

Ingredients

• 1 cup cooked couscous

• 1 bunch of parsley (about 2 cups chopped)

• 1 medium tomato (about 3/4 cup chopped)

• 1 small white onion (about 3/4 cup chopped)

• 3/4 cup chopped mint

• 1/4 cup olive oil

• 3 tablespoons lemon juice

Directions

1. Cook couscous according to instructions; usually, this involves a 1.5:1 ratio of hot water to rice.

2. Combine all vegetable ingredients in a deep bowl.

3. Incorporate cooled couscous vigorously into mixture.

4. Add liquid ingredients and toss such that salad is liberally coated.

5. Eat right away.