tonight's menu

We had a very nice dinner tonight. I made a tabbouleh salad, avocados with a caper dressing, pan-fried pork chops, and bread & tzaziki. We couldn't grill the meat as there wasn't any propane left for the BBQ, but Gregory deglazed the pan (with orange juice & white wine) that I had cooked the pork in, so we had a delicious sauce as well. It was great.
Greg said the tabbouleh salad was the best, so here's how I made it:
first I cooked 1/3 cup of couscous in 2/3 cups boiling water (I added chicken bouillon, but you could just add salt for a vegetarian version) add 1 tsp olive oil to water. When the water boils, cover the pot, remove from heat and let sit for 5 mins. fluff it up with a fork.
In a large bowl, whisk together 1/3 cup of olive oil, 2 cloves of garlic, crushed,(1 would be fine), and the juice of 2 lemons. This will be the dressing. Oh, add pepper & salt, too.
You will need 1 cup each of the following;
tomatoes, cucumber, green onion and parsley. Also at least 1/2 cup mint. All chopped finely.
Toss veggies, herbs & couscous all together with the dressing in the large bowl.
Transfer to a smaller serving bowl and refrigerate. Serve cold. This salad is very refreshing on a hot summer evening.