04 Mar Couscous & Tabbouleh Salad
|Serves 6 to 8|
3 cups cherry or toy box tomatoes
Cook the Couscous: Follow the package’s instructions for cooking. Drain in a colander. Then, rinse with cool water and drain again.
In a large bowl, whisk the lemon juice, olive oil, and shallots. Slowly stir in the couscous before adding the cucumber, parsley, mint, and tomatoes. Now, salt and pepper to taste.
Toss and mix well before serving.
• Add more lemon juice if desired and garnish with Italian parsley.