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2 tablespoons of Extra Virgin Olive Oil
Tablespoon of chopped fresh mint OR teaspoon of Colman's Garden Mint (or similar)
Squeeze of lemon juice
Salt and Pepper to taste
First cook the pasta. Put the pasta into a pan of boiling water with a little salt (not too much as there will be salt in the cheese). Cook for 9 minutes and stir gently very occasionally with a wooden spoon (about three times during the cooking time should be enough). Drain the pasta using a fine mesh colander/strainer. Put the pasta back into the pan and allow cold water to run into the pan until the pasta has cooled down completely (approx a minute or so). Drain the pasta and put into a bowl. Add the Extra Virgin Olive Oil and gently coat the pasta grains. At this point you can either put the pasta grains into the fridge until ready to use, or proceed to assemble your salad.
To assemble your salad: add the chopped tomatoes, cucumber, mint, dessert spoon of lemon juice and seasoning to taste, and mix gently, but well. The pasta grains will be flecked with the green of the mint, with the red of the tomato shining through. Put the 'couscous' Tabbouleh into a bowl and serve.
Other suggestions using FARABELLA'S Anici di Pepe Pasta: Gluten Free Gluten Free Couscous with Beetroot and Goat's Cheese. (Copyright S. Corcoran August 2012)