TAP’s Coucous Salad could serve as side or entree

Chef often tops entree version with 6-minute boiled egg.

TAP

1180 Peachtree Street, Atlanta. 404-347-2220, www.tapat1180.com

I loved the Bulgur Salad at TAP this past spring — so hearty and filling without being heavy. I’m sure I could fit this salad with bulger, kale and feta into a regular dinner routine! — C.G. DeBold, Atlanta

A: TAP’s chef Tyler Williams sent his updated version of this salad. “I’m looking to impart my personality and spin in each dish included on our menu. I chose to use couscous instead of bulgur as it adds more texture and I can impart more flavor into the grain beforehand.” He notes this is a great side salad but works just as well as an entree. And when serving this as an entree, he often tops it with a six-minute boiled egg.

Israeli couscous is also called “pearl” couscous and is generally available near the rice in your grocery store.

Williams prefers to use an enameled Dutch oven to cook the couscous. The Greek salad dressing is TAP’s house dressing, a lemon-garlic vinaigrette with dried oregano and Greek olive oil. You can substitute your own vinaigrette.