Along with the alarming amount of hummus, I like some tabouleh. However, my little corner of the world isn’t great about stocking bulgar wheat. There is always ready made pico de gallo. I cheat.
2 bunches curly-leaf parsley, chopped fine
½-1 cup mint, chopped fine
2 cups prepared couscous
1 cup prepared mild pico de gallo
Juice of 2 lemons
2 tbs olive oil
Fresh cracked pepper
Toss parsely, mint, pico, and (hot) couscous together in a large mixing bowl. Squeeze over juice, drizzle in olive oil, and seasonings. Toss together. Refrigerate at least an hour. Serve on whole wheat tortillas w/ hummus.