Pronounced Tuh-Boo-Lee. A classic Mediterranean dish. Traditionally made with cracked burghul wheat. It is a perfectly light side dish. The recipe has been Americanized slightly by substituting couscous for the wheat. But it still maintains its texture, palate cleansing effects, and pop of freshness. This dish is a perfect palate cleanser because it contains not one but two types of palate cleansers which are fresh Italian parsley and fresh squeezed lemon.
- Taste is fresh and clean.
- Weight is super light but can be balanced with olive oil.
- Texture is grainy.
- Good for people with low to severe treatment side effects.
- Especially good for severe side effects to get rid of strong metallic tastes.
- Best categorized as Mediterranean.
- 1 box instant couscous (the most basic flavor you can get), prepared as directed on box, then chilled
- 3 green onions, finely sliced
- olive oil as needed
- 1 1/2 tsp. Kosher salt, coarse
- 1 tsp. black pepper, ground
- 1/2 c. fresh lemon juice
- 3 tbsp. fresh mint, finely chopped
- 1/4 c. Italian flat leaf parsley, finely chopped
Take prepared and chilled couscous and place in large mixing bowl. Add green onions and parsley. Toss in lemon juice and remaining ingredients. Mix thoroughly until couscous has absorbed all of the lemon juice. Add olive oil 1 tbsp. at a time for a touch of creaminess.
Best eaten chilled or at room temperature. It is a great snack and goes great with hummus or baba ghannoush on top of pitas or bread. If metal taste is severe in your mouth, increase parsley and lemon juice. Recipe should taste light and refreshing. Traditionally made with cracked burghul wheat, couscous can be used as an acceptable substitute. 1/2 cup may be too much lemon juice. Taste as you go, trying not to completely overpower the dish.
For a little extra protein, consider adding a handful of feta cheese crumbles.