Monday, September 3, 2012

Tabbouleh Couscous- with Devo Lemon Olive Oil

My husband and I have mastered the quick weeknight dinner. This is one of the dishes we've thrown together recently.

Steak and Tabbouleh Couscous 

My husband is in charge of the meat and I make the sides. Divide and conquer!

Let's start with the side dish! We make this quite often and the lemon olive oil adds incredible flavor! We are big lemon fans.We have swapped out the Bulgar for couscous because we always have it on hand. This simple recipe is so adaptable. If you like less parsley, use less. If you want more tomato, use more!

Ingredients for Tabbouleh Couscous
1 box Trader Joe's Whole Wheat Couscous 
1 cup Parsley
1 small Tomato
1/2 small onion (could use red, white or green)
1 Tablespoon Devo Lemon Olive Oil

Steps for Completion

1) Prepare Couscous per instructions on package. 
For the two of us we usually make 1/2 a cup (uncooked).

2) Tabbouleh is NEVER supposed to be made in a food processor! But oh well...
Chop parsley and onion roughly by hand or in Food Processor. 

  3) Give the tomatoes a quick chop. 

4) Once your couscous is fluffed...COMBINE!

5) Add 1 Tablespoon of Devo Lemon Olive Oil and mix.
(You could also add the olive oil to the couscous when you are cooking it).

Mr. Hulse's Steak

Here are some quick directions on how to make this T-bone steak (about 1-11/2 inches thick). We used a rub on the steak, covering each side evenly. Placed it on a broiler pan with metal rack. We put it in the broiler section of our oven for about 10 minutes on each side.


Devo Olive Oil provided me with a free sample of Lemon Olive Oil in exchange for sharing my recipe.  

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