

Try today’s recipe for a variation on tabbouleh, the traditional Mediterranean green-and-grain salad.
This recipe is different as well as delicious, with the addition of a few nontraditional spices — and it’s a great way to slip some of that nutritious wonder-grain, quinoa, into your diet.
Use extra-virgin olive oil — the kind you might keep on hand for extra-special finishing touches, rather than for daily cooking.
Get everything else ready while the grains cook (quinoa) and soak (couscous).
For a real time-saver, mince the parsley, mint and scallions together in a food processor.
Couscous-quinoa tabbouleh keeps well, tightly covered and refrigerated, for up to 5 days.
It goes well on a bed of greens, with any cold, garlic-laced eggplant salad or dip as a perfect first course, or as main course with some good lentil soup and toasted pita.
Couscous-quinoa tabbouleh
The preparation time is 30 minutes, plus time to cool and then to chill (15 minutes of work).
1 cup uncooked quinoa
1 cup uncooked instant couscous
3/4 cup boiling water
2 teaspoons cumin seeds
1 teaspoon coriander seeds
2 cups (packed) minced fresh parsley (flat or curly-leaf)
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