In an attempt to add more ethnic cuisines to my repertoire of recipes I made my own somewhat-authentic version of the Arab dish Tabouli.
The result was flavorful and delicious! Next time I make it, I’m topping it with salmon! Yum!
Ingredients (serves 2)
- 1/2 lb asparagus
- 1 red bell pepper (chopped)
- 1 small onion (chopped)
- 5 tbsp Enzo Olive Oil (divided)
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1 cup chicken broth
- 1/2 cup water
- 2 lemons (juiced)
- 1 1/2 cups couscous
- 1 tomato (chopped)
- 2 green onions (chopped)
Preheat the oven to 400°.
Start by cutting off the hard ends of the asparagus.
Chop into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.
Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt. Place in the oven for 12 minutes.
While the veggies are roasting, prepare the couscous.
Bring the chicken broth and water to a boil. Add in the lemon juice and 3 tbsp olive oil, then add the couscous.
Look at that couscous fly!
Remove the couscous from the heat and cover. Let rest for 5 minutes then fluff with a fork.
Add the tomatoes and roasted vegetables to the couscous and toss.
Add to a bowl, top with green onions and dig in!
♣ Vegetarian Option: Substitute vegetable stock for the chicken broth to make this dish vegetarian (and vegan!)
♦ Gluten Free Option: Use gluten-free couscous.