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Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

1 cup uncooked couscous
1 1/2 cups boiling water
1/2 teaspoon salt
1 medium-size ripe tomato, seeded and chopped
1/2 red pepper, chopped finely
3/4 cup fresh parsley
3/4 cup fresh mint
1/4 cup thinly sliced scallions
3 tablespoons fresh lemon juice
3 tablespoons olive oil
freshly ground black pepper to taste

In a large bowl, stir together the couscous, boiling water, and ½ teaspoon salt. Cover the bowl with plastic wrap and let stand until couscous is cooked, about 30 minutes. Stir in the tomatoes, parsley, and scallions. In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper. Add the dressing to the couscous mixture and toss to combine. 

  Cover and chill the tabbouleh for at least 1 hour to meld the flavors. Stir and taste before serving, adding more lemon juice, salt, and/or pepper if necessary. Just before serving, tear up fresh mint leaves and mix in to avoid browning.



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