- 1 cup couscous
- 3/4 tsp Salt
- 1/2 tsp ground cumin
- 1/2 cup fresh lemon juice
- 1 cup water
- 1/4 cup extra virgin olive oil
- 2 cups fresh flat-leaf parsley finely chopped
- 1/4 cup fresh mint finely chopped
- 4 scallions white and light green parts, minced
- 1 red bell pepper seeded and finely chopped
- 1 lb tomatoes finely chopped
- Small romaine lettuce leaves
- Put the couscous in a bowl and toss with the salt and cumin. Mix together 1/4 cup lemon juice and the water and pour over the couscous. Let stand for 30 minutes, stirring from time to time or rubbing the couscous between your fingers and thumbs to prevent it from lumping.
- Cover the bowl with plastic and microwave the couscous on 100 percent power for 1 minute. Carefully remove the plastic. Stir in the remaining lemon juice and olive oil and cool.
- Toss with the parsley, mint, scallions, bell pepper, and tomatoes. Taste and adjust seasonings.
- Refrigerate until ready to serve.
- Serve, using the romaine lettuce leaves as scoopers.
This passes as tabbouleh in Provence, but it's more like a couscous salad with lots of parsley and mint or cilantro. It's very pretty and is as welcome on a meze table as real tabbouleh.