Tabouleh
Ingredients
- 1 cup cooked couscous
- 3 tbsp black olives finely chopped
- 1 small tomato or ½ roasted red pepper jarred, diced
- 1 tbsp capers optional
- 2 tbsp fresh coriander chopped
- 1 tbsp olive oil
- 1 tsp lemon juice tip: zest the lemon first as you will need it in the bean recipe
- salt & pepper to taste
- Pinch cumin or za’atar optional
Instructions
- In a bowl, fluff the leftover couscous with a fork.
- Stir in the diced tomato diced red pepper and capers.
- Stir in the chopped coriander.
- Drizzle with olive oil and lemon juice.
- Season to taste with salt, pepper, and cumin or za’atar if using.
- Mix well and serve at room temperature.
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