Brigitte Bardot's Tabbouleh Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup tomato juice
• 1 1/2 cups instant whole wheat couscous
• 1/4 cup olive oil
• 2 cups chickpeas, canned
• 1 1/2 cups tomatoes, diced
• 1 cup cucumber, peeled, seeded and diced (about 1 small)
• 1 teaspoon garlic, finely chopped
• 3 tablespoons shallots, finely chopped (about 1 bulb)
• 2 lemons, zest of
• 3 tablespoons lemon juice (l whole lemon)
• 2 cups mint leaves, tightly packed and finely chopped (or to taste)
• black pepper, to taste
• tabasco sauce, to taste

Recipe

• 1 bring 1 cup water and tomato juice to a simmer in a small saucepan.
• 2 put the couscous in a large heatproof bowl and pour the hot liquid over it.
• 3 add the oil, stir and cover with plastic wrap; set aside.
• 4 in another bowl, stir together everything except the hot sauce.
• 5 fluff the couscous with a fork, add to vegetables and mix.
• 6 finish with hot sauce to taste.
• 7 cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
• 8 serve with extra hot sauce to taste.