Sometimes called Taboule Provencal, but made with couscous rather than bulgur as in the Middle Eastern tabouleh, it is an excellent main dish salad or side to fresh fish. The following recipe is paraphrased from Patricia Wells’ Bistro Cooking:
Combine one cup of couscous with one and a half cups of boiling water. Let stand ten minutes and fluff with a fork. Chop or chiffonade (see my post “Just for the Halibut”) a handful (more or less to taste) each of fresh parsley and mint leaves. Whisk the juice of a lemon and a pinch of salt and slowly add three or four tablespoons of olive oil until emulsified (see my post “A Simple Vinaigrette”). Pour vinaigrette over couscous; taste for seasoning. Toss in the herbs, three or four chopped tomatoes, and the sliced white bulbs of several scallions. Cover and refrigerate up to four hours before serving.
Truc (Tip): To soften the edge of raw scallions, soak in lemon juice for up to an hour; this works for scallions or shallots in juice or vinegar for any salad.