Sunday, June 20, 2010

Spring Tabouleh

Yet another 101 cookbooks recipe. I am a fan of her simple yet fantastic flavors as well as use of fresh ingredients. This recipe was soooo simple, it probably took me about 10 minutes total. And everya lot of it is from the farm! Boo to the frozen asparagus, but I had it and wanted to use it up.
1 c couscous
1/4 c fresh peas
1 bunch asparagus, sliced into 1" portions
1 lemon, juiced
4 T evoo
1 clove garlic, with salt made into a paste (use side of your knife)
salt and pepper to taste
3 T cilantro
3 green onions, thinly sliced
a few garlic chives, thinly sliced
2 hard boiled eggs, diced
Bring a large pot of water to boil. Once it boils, take 1 c out and pour it over the couscous in a bowl.
In the remaining water, dunk the asparagus and peas in for about 30 seconds. Drain and run under cold water to stop the cooking.
For the dressing, squeeze out the juice of a lemon into the EVOO. Add the garlic paste and whisk together. Stir in the herbs and onions, then add the tabouleh, egg, and veggies.
Refrigerate until cold. Super simple, a good side dish or light summer meal. Or, perhaps add some chickpeas to boost the fill factor.

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