|Untraditional Tabouli Salad with grated zucchini and olives|
Tabouli, couscous, Israeli Couscous, Quinoa
these grain-based salads are a summer staple, always good with almost everything, and provide a palette for improvisation.
Today I grated more of my abundant garden-zucchini into the usual mixture, and threw in some chopped calamata olives. Delicious for packing up for tonight’s beach picnic (praying it doesn’t rain).
- 2 cups whole wheat couscous
- 2 cups boiling water
- 3 green onions, sliced finely
- 1 small onion, chopped finely2 small cucumbers peeled and chopped
- 1 handful parsley,chopped finely
- 1 handful fresh mint leaves, chopped
- 2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/2 cup pitted olives chopped
1 small zucchini grated
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 lemons rind grated, juiced
- salt and pepper (cayenne or aleppo if you like it a bit spicy)
- Place couscous in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
- Add onions, parsley, mint, zucchini, cucumbers, olives, and tomatoes and mix well.
- Finally, add the rest of the ingredients . Mix thoroughly. Chill in the refrigerator and toss once again before serving.