Tuesday, June 09, 2009

Couscous tabouleh with avocado

1 bunch of fresh parsley leaves, chopped
4 Tbsp of fresh mint, chopped
1 onion, finely chopped
3 ripe tomatoes, diced
1/2 tsp salt
1/2 tsp black pepper
2-3 cups cooked couscous, cooled
1 avocado, chopped
3 Tbsp lemon juice
3 Tbsp olive oil
lettuce leaves (optional)
pita bread (optional)

Optional add-ins: chopped cucumber, chickpeas, chopped bell pepper, lentils, chopped green onions, cinnamon, allspice, crushed garlic

Combine all ingredients, stirring to mix. Serve immediately or, if you prefer, chill first.

Serve tabouleh on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.

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