A lovely rendition of a traditional tabbouleh salad, Israeli or Jerusalem couscous makes all the difference. Borrowed from ‘The Bite Me Balance Book’, by Julie Albert and Lisa Gnat, this is a very flexible addition to just about anything (I couldn’t help myself and added feta) – enjoy!
1/4 c. olive oil AND 2 T. freshly squeezed lemon juice
1/2 t. EACH lemon zest, cumin AND kosher salt
1/8 t. cayenne
2 c. Israeli couscous, cooked according to package direction in 3 cups chicken broth (or salted water) until al dente (you may have excess liquid) and then drain well
1 English cucumber, seeded and finely diced
1 to 2 c. cherry or grape tomatoes, halved
1 green bell pepper (or any other color), seeded and finely chopped
1 c. chopped fresh parsley
1/2 c. finely chopped fresh mint AND 1/4 c. finely chopped chives (or green onion)
crumbled feta if you wish
Whisk (or shake in a well sealed container) all of the dressing ingredients, taste for seasonings and set aside.
Add all of the salad ingredients to a large bowl and give them a toss, drizzle on the dressing and toss again. Plan for this to be refrigerated for an hour or so before serving so that it can be well chilled and the flavors have a chance to come together. We thought this was brilliant with the barbecued pork that we had happening that day!