Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix. Our Italian Couscous by Cordero is perfect. Try it with fish, chicken or by itself. Create magic in your kitchen! This is a recipe I found at the NYT and it is by the wonderfully talented Martha Rose Schulman. This beautiful picture is by Andrew Scrivani for the NYT.
- YIELD Serves four to six
- TIME 45 minutes, plus refrigeration
- 1 cup couscous
- Salt to taste
- ½ teaspoon ground cumin
- ½ cup freshly squeezed lemon juice
- 1 cup warm water
- ¼ cup extra virgin olive oil
- 1 cup finely chopped flat-leaf parsley
- ¼ cup finely chopped mint
- 1 red bell pepper, seeded and diced
- 1 small cucumber, diced
- Small romaine lettuce leaves for scoops
- Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.
Advance preparation: The salad will hold for several hours in the refrigerator.