Recipes: Couscous-quinoa tabbouleh

COUSCOUS-QUINOA TABBOULEH

Serves 6 to 8.

• 1 c. uncooked quinoa

• 1 c. uncooked instant couscous

• 3/4 c. boiling water

• 2 tsp. cumin seeds

• 1 tsp. coriander seeds

• 1 c. minced fresh mint

• 3 to 4 green onions, finely minced

• 1 c. minced red onion (about 1 small onion)

• 1 or 2 small (6-in.) cucumbers, peeled, seeded if necessary, and diced

• 1 heaping tsp. minced garlic

• 1/2 tsp. salt, possibly more to taste

• Freshly ground black pepper to taste

• 4 to 6 tbsp. extra-virgin olive oil

• 3 or more tbsp. fresh lemon juice, or to taste

Optional garnishes:

• A few toasted walnuts, minced

• Toasted pita bread

Directions

Place the quinoa in a strainer and rinse under cold running water. Transfer to a small saucepan, add 11/4 cups water, and bring to a boil. Cover, turn the heat way down, and simmer for 20 minutes. Remove from heat, and fluff thoroughly with a fork to let heat escape. Set aside. (Continue to fluff the quinoa from time to time as you prepare the other ingredients, so the grains stay dry and separate.)

Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the plate, and fluff with a fork. Then add the quinoa to the couscous, and fluff mightily. (It's very important to the texture of this dish that the grains be separate and "tender-dry." They will borrow moisture from the other ingredients, and you don't want the salad to turn to mush.)

When the grains have cooled, use a fork to stir in all the remaining ingredients except the optional garnishes. Cover tightly and chill for at least 2 hours before serving.

Serve cold, topped with cherry tomatoes and/or minced walnuts, and with some toasted pita bread on the side, if desired.

Nutrition information per serving of 8:

Calories240Fat9 gSodium170 mg

Carbohydrates35 gSaturated fat1 gCalcium69 mg