Tabboul-eh?

Tabboul - eh! This has become a Canadian favorite because of those middle Eastern take out restos that are sprouting up everywhere. This is my take on it based on recipes that I have tried. I have left out fresh mint for this, but you can add it if you wish.

For the dressing:
In a small bowl, add the juice of 2 lemons, about a tbsp olive oil, a few dashes of cumin, about a tsp minced shallot and garlic, cracked pepper, sea salt, a pinch of sugar and a drop or two of water. Whisk and set aside.

For the Israeli couscous and tomato. Cook 1/4 cup according to package instructions. *Look for the bigger ball kind of couscous! Once cooked, add to small salad bowl with a small diced tomato.

Parsley. The Italian flat leaf parsley is the bulk of this salad. When I saw this amazingly fresh bunch of parsley at the store, I thought TABBOULEH instantly. I had never seen it that fresh with the most amazingly green leaves. It's produce like this that gets me excited.
So, wash the whole bunch and allow to dry well, on paper towel.
Then pick off all the leaves and chop. Add to bowl.

Assembly could not be easier. Just top with the dressing mixture, stir well, and allow to sit for hours before eating... it only gets better with time.

Moolicious!