Israeli Couscous - Red Bean Tabouli

Israeli couscous mix - cook and cool a bit

½ small red beans - or - a can of beans

zest if 1 large lemon

¼c fresh lemon juice

¼-½ extra virgin olive oil

1 lg. clove of garlic - minced

½ lg. purple onion - diced

1t Rosemary Seasoning *

½t ground black pepper

¼t cayenne pepper

3 Roma tomatoes - diced

3 mini English cucumbers - diced

⅔ bunch of fresh cilantro - sliced

1-2 medium carrots - scrubbed-grated

I've said it before and it's still true.  I've never met a Tabouli I didn't like!  I've used bulgar wheat, the main ingredient in Molly Katzen's Tabouli in The Moosewood Cookbook - my first Tabouli adventure in the '70's!  I've also tried jasmine rice, a hearty wild rice blend, farrow, kamut, but I think Quinoa Tabouli still gets my #1 vote - AND it's gluten-free!  I've also made it with just beans.  Two cans of garbanzos, one chopped, one whole, using no grains.  This Israeli Couscous mix was calling to me though and I like how it turned out.

Combine the lemon zest and the ingredients in that group, in a large glass bowl.  Add the couscous and the drained, well-rinsed beans.  If using canned, rinse and drain well before adding.  Gently stir all this together and let it 'marinate' while you finish chopping and grating.  Add the fresh vegetables, gently mixing well.  If you're not a cilantro fan, use a bunch of fresh parsley, curly or the flat Italian variety.  Serve with crumbled Gorgonzala cheese.  Mmmm - Fresh Tabouli - Tastes like Summer! . .Lin