Toasted couscous tabbouleh
Instructions:
- Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.
- 1 medium red onion, peeled and cut into 1/ 4 -inch dice
- 2 cups water, plus more for soaking
- Nonstick cooking spray
- 8 ounces Israeli couscous
- 1 1 / 2 teaspoons coarse salt
- 1/ 4 cup roughly chopped fresh flat-leaf parsley
- 1/ 4 cup roughly chopped fresh mint leaves
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- Lemon wedges, for garnish
- Place the red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
- Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add the couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all the water has been absorbed and the couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
- In a large bowl, combine the couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1 / 2 teaspoon salt. Serve, garnished with lemon wedges