This unusual tabouli - style salad - made with couscous, not bulgur wheat- is the lightest, fluffiest tabouli we've ever tasted.
1 cup tomato juice
juice of 3 lemons
1/2 cup olive oil
3 cups couscous
3 large, ripe tomatoes
1 green bell pepper, seeds and ribs removed
1 red bell pepper, seeds and ribs removed
1 large cucumber, peeled
1/2 cup dark raisins
1 small garlic clove, finely minced
1/2 cup finely minced fresh mint leaves
2 cups finely minced fresh parsley leaves
1. Pour tomato juice, lemon juice, and olive oil into a medium-size bowl. Whisk together. Add couscous and stir until just combined. Cover and let stand overnight.
2. Bring a medium-size pot of water to a boil. Plunge tomatoes in for one minute and peel. Cut them in half lengthwise and remove seeds. Then cut into small dice. Cut green and red pepper into small dice. Cut cucumber in half lengthwise and remove seeds. Dice finely. Place all vegetables in a medium-size bowl.
3. Cover the raisins with warm water and let soak for about 10 minutes, or until they plump up. Add raisins and garlic to bowl of vegetables. Cover bowl and refrigerate overnight.
4. The next day, add the bowl of vegetables to the couscous along with the mint and parsley. Taste for seasoning. Let rest for at least 4 hours, covered, in the refrigerator.
Note: When ready to eat, check the texture of the couscous. Since it's uncooked, it may be too firm. If so, add warm water until it reaches desired consistency.
This unusual tabouli - style salad - made with couscous, not bulgur wheat -- is the lightest, fluffiest tabouli we've ever tasted. There are other highlights as well. The couscous takes on a beautiful orange color from its bath in tomato juice. The raisins add a wonderful sweetness as a foil to the lemon juice. And the inclusion of bell peppers gives the salad an almost gazpacho-like taste. Serves 8.