A perfect recipe for hot days. We love this tasty recipe full of freshness!
COUSCOUS TABOULÉ
Makes 4 to 6 servings
INGREDIENTS
⅔ cup (120 g) couscous
⅔ cup (160 ml) boiled water
1 tbsp (15 ml) chicken broth
2 1/2 cups (150 g) fresh parsley leaves, chopped
2 cloves of pressed garlic
4 green onions, finely chopped (white and green parts)
2 cups (300 g) halved cherry tomatoes
1 cucumber, diced
1 can of chickpeas, drained and rinsed
VINAIGRETTE
zest of a lemon
⅓ cup (80 ml) lemon juice
freshly squeezed (about 2 lemons)
1/2 cup (120ml) extra virgin olive oil
salt and pepper to taste
2 to 3 pinches of cinnamon
PREPARATION
Pour the couscous and chicken broth into the boiling water.
Stir to evenly moisten the couscous.
Cover the pan and let stand for 10 minutes.
Separate the cooked couscous by stirring gently with a fork.
Place the cooked couscous in a large bowl.
Add parsley, garlic, green onions, cherry tomatoes, cucumbers, chickpeas and mix.
In a small bowl, whisk together the lemon juice, olive oil and lemon zest and season with salt and pepper.
Pour over the ingredients in the large bowl and mix well.
Serve immediately or refrigerate to allow flavors to meld together.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE
To see all the recipes, visit the STYLES AND FLAVORS website
