KALE TABBOULEH with ISRAELI PEARL COUSCOUS by Foodie’s Chef Laura Brennan

Name: KALE TABBOULEH with ISRAELI PEARL COUSCOUS by Foodie’s Chef Laura Brennan
Ingredients: ½ cup Israeli/pearl couscous; 2-3 teaspoons kosher salt, divided; 1 bunch curly kale, about 1 pound (see below); 1 bunch curly-leaf parsley, washed & dried; 2 pieces of scallion, washed & dried; ½ pint small cherry or grape tomatoes, washed & dried; 1 cup peeled & diced cucumber (from a medium cucumber); 6-7 tablespoons extra virgin (XV) olive oil, divided; 3-4 tablespoons fresh lemon juice, plus extra as needed to taste; ½ teaspoon ground cumin; ¼ teaspoon dried mint or dill; Optional: ¼ teaspoon ground sumac (sumac is a Middle Eastern spice, fresh and lemon-y); fresh-cracked black pepper, to taste (T.T.)

foodiesmarkets.com

Warning: Poetic License Invoked! ‘Tabbouleh’ is THE iconic parsley & bulgur wheat salad, of course. It swept the country in the seventies and is obviously here to stay.

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Ingredients

½ cup Israeli/pearl couscous
2-3 teaspoons kosher salt, divided
1 bunch curly kale, about 1 pound (see below)
1 bunch curly-leaf parsley, washed & dried
2 pieces of scallion, washed & dried
½ pint small cherry or grape tomatoes, washed & dried
1 cup peeled & diced cucumber (from a medium cucumber)
6-7 tablespoons extra virgin (XV) olive oil, divided
3-4 tablespoons fresh lemon juice, plus extra as needed to taste
½ teaspoon ground cumin
¼ teaspoon dried mint or dill
Optional: ¼ teaspoon ground sumac (sumac is a Middle Eastern spice, fresh and lemon-y)
fresh-cracked black pepper, to taste (T.T.)