Tabouli, Toasted Couscous

Categories: Salads|Side dishes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

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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