Couscous Tabbouleh

• 12 oz. of couscous
• 2 - 3 cucumbers
• 3 - 5 tomatoes handful of fresh parsley
• 1/4 cup currants (optional)
• 5 - 8 oz rice wine vinegar
• 4 oz olive oil
• salt
• fresh pepper

Instructions

Let the couscous soak in a bowl of water (approx. 24 oz water) for an hour. While the couscous is soaking peel the cucumbers. Cut by hand the cucumbers and the tomatoes into small wedges. Finely chop the parsley. Place the currants in a small bowl of water and heat for a short period of time in the microwave so that the currants plump up. After the couscous has set for about an hour drain and press out as much of the water as you can. Throw all of the ingredients, with the exception of the vinegar and oil, into a large bowl and stir. Add what will appear to be an extraordinarily large amount of vinegar. Most of the vinegar will soak into the couscous. Finally, just before serving add the oil and stir once again.

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