Kicked Up Couscous Tabbouleh

Where’s the bulgur?  I really thought I had some from the last time I made Tabbouleh but there wasn’t a kernel of cracked wheat to be found and I was really craving this light, refreshing salad. Not to worry, Couscous to the rescue! It plays in beautifully with the Mediterranean theme and it could not have been better. Being creative with the ingredients you have is what makes cooking so much fun!

Couscous Tabbouleh

Ingredients:

1 cup chicken broth

1 cup water

Zest of one lemon, reserved

1/2 cup fresh lemon juice, divided

1 tablespoon olive oil, plus 1/3 cup olive oil

1 1/2 cups couscous

1 hothouse or English cucumber, cubed

12-15 grape tomatoes, cut in half or quartered depending on size

1/2 cup red onion, diced

6-8 Kalamata olives, chopped ~ they are salty so use according to your taste

Feta cheese, cubed or crumbled

1/4 cup lemon infused olive oil

2 cups loosely packed fresh parsley leaves, minced

1 cup loosely packed fresh mint leaves, minced

Directions:

In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 1 tablespoon of olive oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan in the refrigerator. In a very large bowl combine the cucumber, tomato, red onion, Kalamata olives, Feta cheese, remaining 1/3 cup oil, remaining 1/4 cup lemon juice, lemon infused olive oil, and salt and pepper to taste. Let the mixture stand for 15 minutes while the couscous continues to cool in the refrigerator. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad can be made 2 days in advance and kept covered and chilled.

Serve with grilled lemon chicken, hummus and pita bread or pita crackers.