This salad, which was born in France as the North African “tabboulé,” is not governed by strict rules, as is the classic Lebanese one of the same name made with bulgur. It is filling and easy to do for a large company. You can make it in advance. It does not spoil.

　　

Ingredients

serves 6-8

　　1 1/4 cups medium couscous

　　1 1/4 cups cold water

　　Juice of 1–1 1/2 lemons, or to taste

　　6 tablespoons extra-virgin olive oil

　　Salt and pepper

　　Grated zest of 1 lemon (optional)

　　4 firm medium tomatoes, diced

　　1 cucumber, peeled and diced

　　8 scallions, chopped

　　1 large bunch of parsley, chopped

　　1 large bunch of cilantro, chopped

　　Few sprigs of mint leaves, chopped

　　12 black or green olives, chopped (optional)

　　

Step 1

Put the couscous in a bowl, add the water, stir well, and leave for about 20 minutes, until the water is absorbed. Fluff it up and break up any lumps with a fork.

　　

Step 2

Make a dressing of lemon and oil, salt and pepper, adding lemon zest if you like. Stir into the couscous, and mix in the rest of the ingredients. Leave for 1/2 hour, until the grain has absorbed the dressing, before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf