Tabbouleh Salad.

Tartelette: Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad:
Market Fresh Tabbouleh Salad:
Serves 6

Ingredients:
1 1/2 cup large pearl couscous
3 cups water
1 teaspon olive oil
2-3 heirloom tomatoes, thinly slices
1 persimon, thinly sliced
4-5 radishes, thinly sliced
1/2 cup pitted kalamata olives
1 Persian cucumber, thinly sliced
micro basil or micro greens to garnish

Bring the water to boil in a medium saucepan with the oil and a touch of salt. Add in the couscous and cook for 8 to 10 minutes over a low boil. Remove from the heat, drain and rinse under cold water. Add the tabbouleh to a large bowl and gently add in the remaining ingredients (minus the garnishes). Drizzle with the vinaigrette (recipe below), garnish if desired and serve.

Vinaigrette:
1/4 cup freshly squeezed lemon juice
1 garlic clove grated (use a microplane) or minced
1 tablespoon red wine vinegar
salt and pepper to taste
1 small handful fresh parsley
1/4 cup olive oil In a food processor, whisk together the lemon juice, garlic clove, vinegar and salt and pepper and parsley. Slowly whisk in the olive oil until creamy. Toss with the salad.
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