This is a slight modification on Tebbouleh, which is usually made with Bulgar Wheat. Instead I made this with cous cous, which I happened to have on hand. This is a little less tangy than tebbouleh, great if you have a sensitive tummy, and can be served warm or cold. If served cold, you don’t lose any of the nutrients in the veggies from the heating process.
Full of nutrients and fiber, plus a little protein 
1/4 c celery, diced small
1/3 c onion, diced small
1/3 c yellow or orange pepper, diced small
1/2 c parsley, chopped
Juice of 1 lemon and 1 lime
1 TBSP chopped garlic
1 TBSP olive oil
1/4 c pine nuts
1 tsp seafood seasoning
salt & pepper to taste
Prep all the above items and toss them to coat in the dressing. Let these sit while you make the cous cous.
1/2 c veggie stock, boiling
1 1/4 c cous cous
Heat the stock in a microwave safe container until boiling (about 3+ minutes). Put the cous cous in a medium mixing bowl. Pour stock over it, stir quickly and then cover for 5 minutes until the liquid soaks in. This will be a dry mix. Fluff with fork then stir in the veggie mix. Chill for 15+ minutes, fluff again with fork and serve! Makes about 6 servings as a side and 2 servings as an entree’.
Christy,
This looks great. I started added cilantro to my traditional tebbouleh (sp?). Is that fusion between Arabic and Mexican? lol
Jenny