Lunch Oct 18, 2024
Ingredients:
1 Lemon
Hot Water
¼ cup Couscous
⅓ cup Extra Virgin Olive Oil
3 cups finely chopped Parsley, with tender stems
¼ cup fresh Basil Leaves, stems removed
1 Garlic Clove
2 Carrots
Kosher Salt
freshly ground Black Pepper
1lb Romaine Lettuce
Directions:
Zest the lemon and juice it into a liquid measuring cup
Add enough hot water to the juice for the total amount of liquid to equal ¼ cup
Add couscous to the liquid measuring cup, cover, and let sit for 5 minutes
Meanwhile, finely chop the parsley and basil, mince the garlic, and grate the carrots
In a medium mixing bowl, add parsley, basil, garlic, carrots, couscous, and toss together
Salt and pepper to taste
Chop romaine lettuce and mix with tabbouleh, add more lemon juice and olive oil if needed
Tabboul-ish salad
Final Notes:
Might need a day for the flavors to meld, so far okay with basil, but better with mint.
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