08/26/2026
COOKING // inspiration from France (French from the Market), Mexico (Plantas), + Spain (Tapas España).
For a delicious side, try French from the Market’s Taboulé (found on pg 69):
INGREDIENTS:
1 cup dried couscous
5 ripe tomatoes
1 medium cucumber
1 bunch fresh flat-leaf parsley, rinsed + dried
1 bunch fresh curly-leaf parsley, rinsed + dried
1/4 cup extra-virgin olive oil
Juice of 1 1/2 lemons, plus more as needed
1 tsp sea salt, plus more as needed
1. Cook the couscous according to package instructions. Fluff with a fork, transfer to a bowl, and let it come to room temperature.
2. Meanwhile, thinly slice the tomatoes, then stack the slices, and cut them into sticks. Then turn them and dice them small, saving the juice. Toss the diced tomatoes and the juice into a large bowl.
3. Thinly slice the cucumber, then stack the slices, and cut them into small cubes. Toss them in with the tomatoes.
4. Pull off the leaves of the two kinds of parsley and toss into a blender or food processor. Pulse the leaves to finely chop them and transfer them into the bowl with the cucumbers and tomatoes.
5. Stir in the cooked couscous according to combine.
6. In a small bowl, whisk the oil, lemon juice, and sea salt to combine. Pour the dressing over the salad and mix well to coat and combine. Add more salt or lemon juice to taste.
7. Refrigerate for 30 minutes before serving.
