Tabouli

Tabouli

Girl on Fire Radio

Makes 8 cups 1 1/2 cups of Israeli Cous Cous (or regular) 1 1/2 cups of Veggie Broth 1 1/2 cups of water 2 tablespoons lemon juice 2 tablespoons olive oil 1 Cup of chopped parsley 1 Cup of shredded carrots 3/4 cup of purple onion 3 chopped green onions 1 Roma tomato 2 gloves of garlic Simmer the Cous cous with water and broth on low until water is absorbed, stirring frequently for 15ish minutes, add the chopped onion and pressed or chopped garlic while simmering, Chop parsley, purple onion, tomato and add carrots into large mixing bowl. Add lemon juice, olive oil and salt. Allow Cous cous to cool, before mixing with veggies. After chilled, add to veggies and salt and pepper to taste. Depending on how moist (lack of better word) you like it, add more lemon and olive oil. I love garlic and lots of flavor, so I usually end up adding extra garlic as well as fresh ground pepper. This dish is also great sautéed on day two with mushrooms or firm tofu. ENJOY!