Tabouleh with large Israelii cous cous
1 cup cous cous*
1 1/2 cups boiling water
1 cup tomatoes, chopped
1/4 cup green onions, sliced
1 teaspoon minced garlic
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 teaspoon kosher salt
1 teaspoon black pepper
juice of one lemon
4 tablespoons extra virgin olive oil
Bring water to a boil in a sauce pan that has a tight fitting lid.
Add cous cous and stir.
Cover with the lid and turn off the heat.
Allow to sit for 10-15 minutes.
Remove the lid and fluff the cous cous with a fork to release the heat.
Allow to cool to almost room temperature.
Add chopped tomatoes, sliced green onions, chopped garlic, fresh mint, parsley,
Season with kosher salt, pepper, fresh lemon juice and olive oil.
Toss and serve as a salad or side dish.
Make it a light meal, serve in a bowl with romaine leaves.
Use the romaine leaves as a spoon.
I use large cous cous, you may also use cracked bulgar wheat or the regular small cous cous.