This salad is all you need to showcase the beauty that is August. Pull the vegetables and herbs from your garden, or pick them up at your favorite Farmers’ Market. It’s not as heavy on parsley or lemon as tabbouleh traditionally is, and the little orbs of Israeli couscous are just delightful.
We had this with the season’s first sweet corn, and finished with some beautiful Italian cheeses.
Not Your Grandma's Tabbouleh
Thanks Martha for the inspiration behind this dish.
2 cups water
8 ounces Israeli couscous
1/4 cup parsley, chopped
1/4 cup mint, chopped
1 cup cherry tomatoes, halved
1 cup green beans
2 teaspoons orange juice
Snap the ends off the green beans and steam them on the stovetop for just a few minutes.
Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
In a large bowl, combine vegetables, couscous, parsley, mint, oil, and orange juice; toss to combine. Season with remaining 1/2 teaspoon salt.
What’s your favorite summer salad? Comment below, or join the conversation on Facebook or Twitter. If you enjoyed this post, make sure you subscribe to my RSS feed!