Couscous Salad

Name: Couscous Salad
Yield: serves 6-8
Ingredients: 1 1/4 cups medium couscous; 1 1/4 cups cold water; Juice of 1–1 1/2 lemons, or to taste; 6 tablespoons extra-virgin olive oil; Salt and pepper; Grated zest of 1 lemon (optional); 4 firm medium tomatoes, diced; 1 cucumber, peeled and diced; 8 scallions, chopped; 1 large bunch of parsley, chopped; 1 large bunch of cilantro, chopped; Few sprigs of mint leaves, chopped; 12 black or green olives, chopped (optional)

December 9, 2011

This salad, which was born in France as the North African “tabboulé,” is not governed by strict rules, as is the classic Lebanese one of the same name made with bulgur. It is filling and easy to do for a large company. You can make it in advance. It does not spoil.

Recipe notes

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