Malika makes tabbouleh cous cous, another family recipe passed down to her by her mom.
Malika Dudley’s Tabbouleh Cous Cous
- Fine grain couscous (can get it at most health food stores)
- 4 roma tomatoes (about 1.5 cups)
- 1 cucumber (about 1 cup)
- 1/4 cup Small red onion or scallion
- 1 cup Flat leaf parsley
- 2 cloves garlic
- 1 cup Cilantro unpacked
- 1 cup Mint unpacked
- 1/2 red bell pepper
- Good olive oil
- French Dijon mustard (Maille you can get at Foodland)
- Red wine vinegar
- Salt & Pepper to taste
- Take desired amount of couscous and wash with water, drain until excess water is gone. With hands fluff the watered couscous to add air. Let sit for 10 minutes or so, don't be afraid to fluff again.
- Put steamer on stove with about an inch of water in the bottom, bring to a boil. Put the steamer on top and add couscous (it will have absorbed all of the water). Do not pack it down, but do make sure that the couscous is even in the pan. Wait until steam rises out of the top, about 5 minutes.
- Put a little bit of salt in a big bowl with some water, a thimble full, and remove the couscous from the heat and put into the bowl.
- Mix with a fork unit the water is absorbed and let rest for a couple of minutes.
- Put steamer top back on and add couscous again. Let steam for another 10 minutes.
- Put butter in the bottom of the bowl, put couscous in bowl and mix butter in to taste. Couscous should be fluffy and delicious.
- Chop all ingredients into very small pieces. Add to couscous to taste. Add vinaigrette to taste. (Add protein? Leftover steak is delicious in this dish!)
- Put desired amount of mustard.
- Add the same amount of red wine vinegar and mix until smooth.
- Whatever amount of mustard/vinegar mixture you have put double the amount of olive oil and mix until smooth.
- If it's too strong for you, simply add more oil.
- Salt and pepper to taste.