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Tabouli, Toasted Couscous
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1 medium | red onion, peeled and cut into 1/4-inch dice |
2 cups | water, plus more for soaking |
8 ounces | Israeli couscous |
1 1/2 teaspoons | coarse salt |
* Nonstick cooking spray * FOR THE SALAD | |
1/4 cup | roughly chopped fresh flat-leaf parsley |
1/4 cup | roughly chopped fresh mint leaves |
2 teaspoons | extra-virgin olive oil |
2 teaspoons | freshly squeezed lemon juice |
* FOR THE GARNISH | |
Lemon wedges |
Directions
1. Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
2. Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
3. In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.
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