Tabbouleh-Tabouli
Spelling aside, I really like tabouli. When I was in highschool, there were a few hours between when we finished school (around 2) and when my Dad got home (6 or 7) so my Mom always had tabouli and hummus around for us to snack on. They only sell big bunches at the grocery store, so I had plenty left over from the recipe I was making. I thought this would be good for my lunches, but finding a recipe online was more challenging than I had expected.
2 cups quick-cooking couscous
3/4 cup each: lemon juice and olive oil
Stir together the couscous, lemon juice, and olive oil. Set aside to plump and soften, 1 to 2 hours, at room temperature, stirring occasionally. It’s ready when the grains are al dente.
OR
Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool. Mix in the juice of 3 lemons and 5 Tbs olive oil.
To either mixture, add:
½ cup each: finely chopped fresh parsley and fresh mint
2 medium tomatoes, seeded and diced
1 onion (or a few spring onions), minced
Salt and pepper to taste
I have some couscous on hand, so I’m going to make that one first but I will try the bulgur next time. I am also going to grow my own parsley again next year. Much cheaper, and then you don’t end up with random left overs to use up, but then I wouldn’t have been so adventurous to try this salad … who knows.
Note: Cooked quinoa would also work with this dish, but the flavour is mildly more bitter. Similar to cooked bulgur wheat, mix with lemon and olive oil and then proceed with the greens.
