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Expand your pasta horizons with Israeli couscous in this refreshing tabbouleh salad that’s perfect for summer!
To cook the couscous, heat the water in a saucepan over high heat until it boils. Once boiling, add the couscous, and reduce to a simmer. Cook until tender, about 10–12 minutes. Keep an eye on it, or it will stick to the bottom of the pan.
While the couscous is cooking, in a large bowl, add the vinegar, oil, Dijon mustard, salt and pepper, and whisk until combined. Add the cucumber, tomato, parsley, and cooked couscous to the dressing mixture and mix well. Can be served warm or cold!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!