Cooking, Salads

Taboulé Cooked with Lemon Juice

For Six Servings:
2 1/2 cups couscous – plain
3 lemons
1/2 cup olive oil
2 ripe tomatoes
1 cucumber
1 red pepper
1 pack solid white tuna in water
plenty fresh mint
salt and pepper to taste
1/2 cup water
Pour couscous in large salad bowl
sprinkle with lemon juice
Add water to help couscous become softer
Cut tomatoes and pepper into very small pieces – diced
Peel cucumber and cut into small pieces
Mix couscous with clean hands – no lumps should be forming
Add tomatoes, pepper and cucumber. Mix well
Open tuna and dispose of water in package, crumble on top of salad
Add pepper, salt and olive oil
Mix well and cover with aluminum foil. Refrigerate for a minimum of one hour.

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