Day 100 - wow! There's no quitting now though perhaps I've missed out by not marking the milestone with some sort of vegetable powwow party?!

OH WELL. On to the tabbouleh, an unusual no-cook version.

Start it before supper, finish it before bed, then refrigerate overnight. When you get home from work tomorrow, it'll be waiting and perfect.

That said, next time I'll change the proportions - less couscous and more tomato. I'd either halve the couscous or double the tomato.





June 2006 Note: This time, I DID change the proportions ... perfect! And I also cut the olive oil to only 2 tablespoons ... perfect! It makes a huge calorie difference ... also brings down the Net Carbs from 16 to 11.




NO-COOK TABBOULEH
Active time: 30 minutes
Time to table: 24 hours
Makes 9 cups (when made with 2 cups couscous, 8 cups when made with 1)

1 or 2 cups quick-cooking couscous (use 1 cup for less grain, 2 cups for more; I used and liked a whole wheat couscous from Trader Joe's)
2 tablespoons or 1/2 cup olive oil (use 2 tablespoons for a bright, lemony taste, 1/2 cup for a more traditional tabolleh; reduced from 3/4 cup)
3/4 cup lemon juice (from 6 medium lemons when using a citrus press, more if not; next time will use the zest of one or two lemons as well)

1/2 cup cilantro, chopped (or substitute the more traditional parsley)
1/2 cup fresh mint, chopped
3 large tomatoes, chopped (grape and cherry tomatoes will keep their shape better if this is to be kept in the frig awhile)
1 bell pepper, chopped (I used yellow for color contrast but red or orange would work too)
1 medium onion, chopped
Salt and pepper to taste

Additional lemon juice

Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl. Let it rest at room temperature to soften and plump-en to an a texture like finely chopped nuts. Add the remaining ingredients and stir well. Add more lemon juice to taste. Cover and refrigerate for 24 hours or so.

NUTRITION ESTIMATE
Per half cup made with 2 cups couscous and 1/2 cup olive oil: 143 Cal (40% from Fat, 9% from Protein, 51% from Carb); 3 g Protein; 7 g Tot Fat; 1 g Sat Fat; 19 g Carb; 3 g Fiber; NetCarb16; 12 mg Calcium; 1 mg Iron; 400 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Per half cup made with 1 cup couscous and 2 tablespoons olive oil: 75 Cal (24% from Fat, 11% from Protein, 65% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 13 g Carb; 2 g Fiber; NetCarb 11; 13 mg Calcium; 1 mg Iron; 449 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

SOURCE
Adapted from Laura Calder's French Food at Home, one of my favorite three cookbooks