Bridget Bardot's Tabbouleh Salad

[Guest guest]

Brigitte’s Tabbouleh Salad

 

[What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous

dish.]

 

½ cup tomato juice

1 ½ cups instant couscous

¼ cup olive oil

1 cup fresh or canned cooked chickpeas

1 ½ cups diced tomatoes

1 cup peeled, seeded and diced cucumber

1 teaspoon finely chopped garlic

3 tablespoons finely chopped shallots

Zest of 1/2 lemon

3 tablespoons lemon juice

2 cups tightly packed mint leaves, finely chopped

2 teaspoons salt

Black pepper to taste

Tabasco or cayenne pepper.

 

1.Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put

the couscous in a large heatproof bowl and pour the hot liquid over it. Add the

oil, stir and cover with plastic wrap. Set aside.

 

2.In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic,

shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the

vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover

and refrigerate

 

 

~~~~~~From a New York Times article w/author's childhood memories of helping his

grandma cook for Bardot who was considered a freak in her time for being

vegetarian~~~~~