Tabbouleh With Red Onion

• red wine vinegar: 1/2 cup
• lemon juice: 2 tablespoons
• olive oil: 1/3 cup plus 2 tablespoons, divided
• water: 2 cups
• salt: 1/4 tsp
• couscous or quinoa: 10 oz
• fresh mint: 1/4 cup, roughly chopped
• red onion: 1, peeled, thinly sliced
• cucumbers: 3 large, peeled and sliced 1/4-inch thick
• roma tomatoes: 6, washed, sliced in 1/4-inch thick circles
• garlic clove: 1, minced
• Salt and pepper to taste

1. In a small bowl, whisk together the vinegar, lemon juice and 1/3 cup of the olive oil; set aside.
2. In a medium saucepan, bring the water, remaining 2 tablespoons of olive oil and salt to a boil. Stir in the couscous. Alternative: 2 parts water to 1 part quinoa and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
3. You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral like germs have separated.
4. Cover, remove from the heat and let stand 5 minutes. Transfer the couscous to a large bowl and let cool.
5. To the couscous, add the mint, red onion, cucumbers, tomatoes and garlic. Add the dressing and toss gently. Season with salt and pepper to taste.

red wine vinegar, lemon juice, olive oil, water, salt, couscous, fresh mint, red onion, cucumbers, roma tomatoes, garlic, salt

Taken from www.epicurious.com/recipes/member/views/tabbouleh-with-red-onion-51665751 (may not work)