MI Coop Kitchen

No-Cook Tabbouleh Salad

Recipe by
Great Lakes Energy Cooperative  
  • 1 fresh red bell pepper, diced
  • 1 red onion, diced
  • 1 cucumber, diced
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch parsley, chopped
  • 1/4 bunch mint, chopped
  • 4 tomatoes, diced
  • 3 lemons, juiced
  • 3/4 cup olive oil
  • 5 ounces Spicy V8 Juice
  • salt and pepper, to taste
  • 1 small box couscous (about 1 cup dried)

Directions

  1. Combine all the ingredients in a large bowl. Season to taste with salt and pepper. Allow to sit at room temperature for 4 hours.
  2. Serve immediately.

Recipe from Jean Nishimoto, Eastport

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