Herb Tabouleh with Cardamom Dressing

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 500 g (1 lb/2⅔ cups) couscous, red quinoa or burghul (bulgur)

Method

Follow directions on the packaging for the couscous, which will typically recommend using one and a half parts boiling water to one part couscous. Pour over the couscous in three steps. Allow to steep briefly each time and fluff with a fork in order for the grains to separate. Transfer to a large bowl, the couscous will swell considerably. (If using quinoa or burghul, soak well until soft or fo