Jul. 12th, 2014

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Loads of flat leaf parsley
Loads of fresh mint - about half as much as parsley
Loads of cooked, cooled couscous
juice and zest of one large lemon
one tomato, de-slimed and diced small
Olive oil to coat
Salt to taste
Pepper to taste

Chop the leaves as finely as you can (or run them through a food processor, I don't care, then mix everything together.

And you have: not!tabouleh.

makes as much as you want, but one bunch parsley takes half a bunch of mint and a cup or so of couscous, and makes enough for 4-6 decent servings OR to take to a potluck and not feel bad about not contributing enough.

Yes I know that tabouleh ought to be made with bulgur but that takes way too long to cook AND I always have couscous on hand, so there. I also left out the onions because guess how much I loathe raw onion?

Maybe substitute roughly ground nuts for the grain if you swing that way?

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