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December 1st, 2008
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Summer refresher

Taboule makes a quick and easy picker-upper
From the chef | Search restaurants | Archives

August 6th, 2008 issue

I have no appetite for serious food when it’s hot outside. I prefer ice cream, watermelon, cold Pilsner Urquell — and taboule.

JAN PŘEROVSKÝ/THE PRAGUE POST
'Tis the season for light and colorful fare, and there's no reason to sacrifice flavor.
Taboule is parsleyed couscous salad from the Middle East, and it’s a perfect dish for midsummer. The vitamin C from the parsley and lemon juice will help relieve that sluggish tiredness. And taboule stays fresh, so it’s ideal to pack for a picnic.
You can easily get all the ingredients for taboule in Prague. Couscous is available in most supermarkets, or at organic grocery stores like Country Life (which has whole-grain couscous, used in the preparation shown here).
You can add boiled chickpeas or sliced hard-boiled egg. That gives you all the nutrition you need — vegetables, carbohydrates and protein — in one meal. As a result, you don’t have to cook anything else. And you have fewer dishes to clean!
Tokyo native Futaba Tanaka is a food enthusiast who frequently entertains at home.

TABOULE

(serves four)
Ingredients:
350 grams couscous
80 milliliters olive oil
80 milliliters lemon juice
1.5 teaspoon salt
1 teaspoon pepper
100 grams parsley
50 grams mint leaves
100 grams onion
Chickpeas (optional)
Hard-boiled eggs (optional)
Preparation:
Prepare the couscous by boiling 150 milliliters of water. Add the couscous, cover the pan and turn off the heat.
Wait three minutes, then uncover the pan, mix the couscous with a spoon and let it cool. (It may appear that you don’t have enough water, but at this point the couscous is supposed to be hard; the dressing will soften it.)
Make the dressing by mixing the olive oil, lemon juice and salt and pepper in a large bowl.
Chop the parsley, mint leaves and onion (you may use a food processor).
Mix the couscous, herbs and vegetables in the bowl with the dressing.
Place in the refrigerator for an hour to chill. If you have room, put the serving dishes in the refrigerator as well for 15 minutes before serving.
Itadakimasu! 


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