Tabbouleh is a Levantine Arab salad. Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
2 regular size tomatoes, diced

7 oz Robust EVOO
1.75 oz lemon juice
1/2 cup Couscous
a bunch of fresh parsley
3 cloves of garlic
Salt and pepper to taste
Boil a cup and a half of water, with a tbsp of olive oil, and salt. Pour in couscous, and let cook for 5 minutes. Chop parsley and garlic, add the olive oil and lemon juice. Mix well, and place in refrigerator overnight.


By Chef Oliver Auclair

Older Post Newer Post