Tabbouleh-ish
Yesterday, Stephanie and I used "the farmer's market" as an excuse to spend a leisurely day catching up. In the process, though, I did manage to pick up a few things that I'd been craving, and which made for a delicious "tabbouleh-ish" dinner tonight.
Tabbouleh-ish Salad
- 1/2 c. dry couscous (this would be equally delicious with quinoa - just prepare as per the instructions)
- 1.5 T extra virgin olive oil
- 1/2 c. less 2 T boiling water
- 1-2 T excellent red wine vinegar (I used some home-made gifted by a talented friend)
- 1 T truffle oil
- 2 T chopped flat leaf parsley
- 2 c. diced summer tomatoes (as usual, I used dry-farmed Early Girls)
- 1 handful purslane, chopped coarse
- salt & pepper to taste
- Toss dry couscous with olive oil, coating grains thoroughly. Add the water, stir briskly, and cover. Set aside for 5 minutes.
- Uncover couscous, fluff with a fork, adding the vinegar and truffle oil as you do.
- Gently toss in the parsley, tomatoes and purslane. Season with salt and pepper, and refrigerate for 10-15 minutes.
- Check for seasoning, adjust as necessary, and serve.
Eat while watching the following Burning Man video, and consider the epic greatness of a place where really fearless people can blow up a 90-foot oil derrick with 900 gallons of NASA-dumped jet fuel.
Tags: Food, Food & Drink, San Francisco, Black Rock City, Recipe, Video, Burning Man
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