Guacabouli!

Sometimes I have crazy ideas.  This is one that turned out particularly well.   A Middle-Eastern salad gets a Mexican make-over as the ever-so-versatile avocado lends heft and creaminess to what is usually a light, palate-cleansing salad.   The taste of lime where lemon should be is a fun twist too!  Also, classic tabouli recipes usually have a far shake of oil in them,  but depending on the size of your avocado, you really don’t need to add any extra oil at all- maybe a Tbsp. of flax or hemp oil.  I make this tabouli all the time, and I can’t think of any other situation where I would consume nearly a bundle of parsley in one sitting! Makes a great accompaniment to falafels!…and enchiladas!

Gluten-free, super-protein variation: quinoa in place of couscous

Raw food variation: replace couscous with 3/4 C cauliflower, chopped finely in food processor (see this )

Yield: 4 small or 2 large servings

Ingredients:

1 large, fully ripe avocado

1/4 C fresh lime or lemon juice (about 2-3 lemons, 3 limes)

3/4 C couscous

1 1/2 C parsley, finely chopped

4-5 sun-dried tomatoes or, 10 cherry tomatoes (halved), or both

1 small red pepper, chopped

1 Tbsp.  chopped cilantro

1 Tbsp. flax or hemp oil (optional)

Sea salt to taste (start with 1/2 tsp)

Optional extras: minced garlic, finely chopped red onion, mint, finely chopped jalapeno

Directions

1. in small saucepan, pour 3/4 C boiling water over couscous.  Cover with lid and let stand 10 minutes.

2. pour boiling water over sun-dried tomatoes, let stand 10 minutes.

2. roughly mash avocado with lime or lemon juice in a large bowl

3. Chop parsley, cilantro, and rest of vegetables.  Add to avocado mixture.

4. Chop rehydrated sundried tomatoes and add them to the mixture.  Fluff couscous with a fork and add.

5. Season with salt, Tbs flax oil, and extra lime/lemon juice to taste.

Enjoy!