Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Malika Dudley's Tabbouleh Cous Cous

Malika makes tabbouleh cous cous, another family recipe passed down to her by her mom.  Visit Malika's website: www.surfergirljewelry.com


Posted By: As Seen on OC16
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer130 Times Printed

Prep Time: 10 | Cook Time: 30 | Ready In: 40
Ingredients: Print   Add to cart
US Metric
  • Fine grain couscous (can get it at most health food stores)
  • Butter
  • Salt

Tabbouleh

  • Tomato - 4 roma tomatoes (about 1.5 cups)
  • Cucumber - 1 cucumber (about 1 cup)
  • Small red onion or scallion (about 1/4 cup)
  • Flat leaf parsley - 1 cup
  • Garlic - 2 cloves
  • Cilantro - 1 cup unpacked
  • Mint -  1 cup unpacked
  • Red bell pepper - 1/2 a bell pepper
  • Lemon

Vinaigrette 

  • Good olive oil
  • French dijon mustard (Maille you can get at Foodland)
  • Red wine vinegar
  • Salt & Pepper to taste

Cooking Process:

Take desired amount of couscous and wash with water, drain until excess water is gone. With hands fluff the watered couscous to add air. Let sit for 10 minutes or so, don't be afraid to fluff again. Put steamer on stove with about an inch of water in the bottom, bring to a boil. Put the steamer on top and add couscous (it will have absorbed all of the water). Do not pack it down, but do make sure that the couscous is even in the pan. Wait until steam rises out of the top, about 5 minutes. Put a little bit of salt in a big bowl with some water, a thimble full, and remove the couscous from the heat and put into the bowl. Mix with a fork unit the water is absorbed and let rest for a couple of minutes. Put steamer top back on and add couscous again. Let steam for another 10 minutes. Put butter in the bottom of the bowl, put couscous in bowl and mix butter in to taste. Couscous should be fluffy and delicious.

Tabbouleh

Chop all ingredients into very small pieces. Add to couscous to taste. Add vinaigrette to taste. (Add protein? Leftover steak is delicious in this dish!)

Dressing

Put desired amount of mustard. Add the same amount of red wine vinegar and mix until smooth. Whatever amount of mustard/vinegar mixture you have put double the amount of olive oil and mix until smooth. If it's too strong for you, simply add more oil. Salt and pepper to taste.

Comments:

UA-24244452-1