Couscous and Sun-Dried Tomatoes Tabbouleh
Serving: 6 servings
Ingredients
- 3⅓ cups of boiling-hot water divided
- ¼ cup of olive oil
- 1 large red onion diced
- 10 ounces of sun-dried tomato [285 grams], chopped
- 3 cups quick-cook couscous
- 2 teaspoon of salt
- ¼ teaspoon of freshly-cracked pepper
- ¼ cup of minced parsley
Instructions
Step 1: Boling water
- Keep the water simmering on the stove to use throughout the preparation.
Step 2: Cook
- Heat the olive oil in the saucepan over very low heat. Add the onion and dry tomatoes. Stir and cover with the lid.Simmer covered, stirring occasionally, for 15 minutes. As the onion releases liquid it will help rehydrated the tomatoes, but add boiling-hot water by the tablespoon every time you stir if it looks like it might burn.
Step 3: Mix
- After the 15 minutes, add the couscous, salt and pepper. Mix well. Add 2 cups of boiling-hot water. Stir to mix well. Cover with the lid.Remove from the heat and let it rest covered for 20 minutes.
Step 4: Serving
- Uncover the pan, fluff the couscous with a fork and mix in the parsley.This dish is best served at room temperature or slightly warm.
Cook's notes
Using quick-cook couscous shortens the preparation time, and it's what I have used in this recipe.
Nutrition
Calories: 179kcal
