Sally BR posted 02-08-99
Couscous Tabouli with Raisins
1 cup tomato juice
juice of 3 lemons
1/2 cup olive oil
3 cups couscous
3 large, ripe tomatoes
1 green bell pepper, seeds and ribs removed
1 red bell pepper, seeds and ribs removed
1 large cucumber, peeled
1/2 cup dark raisins
1 small garlic clove, finely minced
2 cups finely minced fresh parsley leaves
Pour tomato juice, lemon juice and olive oil into a medium size bowl.
Whisk together. Add couscous (uncooked) and stir until just combined. Cover and let stand overnight.
Cut tomatoes, peppers, cucumbers in small dice. Put them in a bowl.
Cover raisins wit warm water and let soak for 10 minutes.
Add raisins and garlic to bowl of vegetables, cover and refrigerate
overnight.
Next day, add the bowl of vegetables to the couscous along with parsley.
Taste for seasoning. Let rest for a couple of hours, covered, in the
refrigerator.
Since the couscous is uncooked, check the consistency right before serving.
If it is too firm, add warm water, 1 tablespoon at a time.