I really missed tabbouleh when I found out I couldn't eat couscous anymore. So when I saw Lundberg's rice couscous I bought up 3 boxes and ran home to make some. I had tried quinoa tabbouleh, but quinoa hurts my digestive track for some reason, so I avoid it. I had also made tabbouleh without the grains because I love the flavor so much. When pomegranates are in season I love to add them to tabbouleh. So this batch of tabbouleh I made with my farmer's market tomatoes.
1 cup Lundberg couscous
2 cups water
4 Roma's or 4 of your choice, I used a black Zebra, 2 grean Zebras, and one Roman Candle
1 good sized cucumber
1 bunch parsley
1 bunch mint
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
Add water and couscous to a saucepan with lid, bring to boil, then remove and let sit for about 7 minutes, dump out on a plate and let cool. You don't want to cook your ingredients.
Rinse parsley and mint well, both usually contain sand and bugs. Remove from stems. Chop your shallot up so it will puree well. Add parsley, mint, shallot, lemon juice, salt, and olive oil. Puree. Cube/dice tomatoes and cucumber. After rice couscous has cooled, mix all ingredients well and chill for about 30 minutes and it's ready to eat. Serve with kalamata olives and gluten-free bread!