Candace's Italian Tabbouleh
2 cups uncooked couscous
4 scant cups water
juice of 3 lemons
1/8-1/4 cup olive oil (to taste)
1 cup chopped fresh basil
2 tablespoons dried dill
1 tablespoon garlic powder or 3 cloves fresh garlic, minced
1.5 cup toasted pinenuts
6 medium tomatoes, seeded and chopped
1 large bunch green onions, chopped (green only)
salt and pepper to taste
While heating water for the couscous, prepare the rest of the salad by tossing together all ingredients except the couscous and water. Set aside to allow flavors to blend.
Prepare couscous by heating water to boiling, adding couscous, and removing from heat (covered). Let rest for about 5 minutes, then fluff with fork.
Toss couscous with rest of salad, and serve immediately or refrigerate till needed.
This salad will keep several days in the refrigerator.