Much Ado About Stuffing

Much Ado About Stuffing

Untraditional but GOOD Tabouli salad with Zucchini and Olives

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)


  1. 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.
  2. Add onions, parsley, mint, zucchini, cucumbers, olives, and tomatoes and mix well.
  3. Finally, add the rest of the ingredients . Mix thoroughly. Chill in the refrigerator and toss once again before serving.

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