Tabbouleh meets Avocado

I LOVE TABBOULEH!!! Not sure if Tabbouleh has become as popular in your home this summer as it has in mine, but wow what a discovery! Once I fell in love with this extremely versatile salad, I thought I should introduce it to one of my all time loves, Mr Avocado! You can add anything to this salad: olives, pickles, fresh cheese, herbs, garbanzos, spices...the list goes on.

This summer tomatoes have been plentiful here in southern Spain. We also invested in some summer herbs for the windowsill, so thankfully both have been easily at hand. I hope you will love this salad as much as we have in the Solis home!

Fresh Mint

INGREDIENTS FOR 4 PEOPLE:

2 cups of dry couscous

1/4 cup of fresh mint chopped 

1/4 cup fresh parsley chopped

2 large lemons squeezed  *i might use more than this*
2 large table spoons of Olive Oil  *if it seems too dry add a tad more

4 large sized tomatoes chopped

1 1/2 large cucumbers (peeled and seeded)

1/4 grated onion
Salt and pepper to taste

*As much avocado as your heart desires

Mr Avocado

Finished Product

HELPFUL TIPS:

Just FYI Tabbouleh is traditionally made with Bulgur, a cereal food widely use in the Middle East. I used couscous instead. Here is a helpful link on how to cook couscous, just in case you need it.

Once you have cooked the couscous, or whatever starch you choose (* Bulgar, Quinoa, Brown or White rice*), allow some time for it to cool before adding all the yummy diced veggies. This salad should be served cooled.

Now you can start to thoroughly rinse, peel and dice all the veggies. I use plum or vine ripened tomatoes for this recipe, they seem juicier. Still, any variety will do just lovely. If you can find an assortment of colored tomatoes this would also be delicious and totally delightful for the eye to see!

This salad is supposed to have tons of bright flavor and pop in your  mouth, so that is where the lemon juice, mint and parsley come in.

Hope you have fun with this dish. There really is no wrong way to put this together. Just remember to allow the couscous time to cool and then add the avocado last so it does't get too beaut up when you are tossing things together.

*Accompany this salad with some homemade Hummus and baked pita chips and you just might
have a new Saturday night tradition.

A simple, yummy, and healthy dish to share

on your terracita <3 

Un  abrazo,

Carissa

Balsamic Grilled Chicken & Fig Salad

Grilled breast

INGREDIENTS:

MARINADE FOR CHICKEN:

4 Skinless/Boneless Chicken breast 

6 oz. Balsamic Vinigar

Drizzle of Olive Oil

Juice of 1 lemon 

1/4 Zest from 1 medium lemon

1/2 Cup Fresh Parsley chopped  

1 teaspoon of dry Rosemary

Salt and pepper to taste

(The longer the chicken marinades in this mix, the tastier it will be )

VINAIGRETTE  FOR DUMMIES:

Fresh Black Mission Figs

3 part Olive Oil to 1 part fresh lemon juice OR balsamic vinigar

Salt and pepper to taste

Shake it all up

SALAD & TOPPINGS

10 oz of Baby Spinach leaves rinsed and dried

8-10 Figs throughly rinsed peeled & cut into quarters

8 strips of turkey bacon, cooked and pat dry

Crumbled up Feta cheese or Gorgonzola (Blue cheese) which ever you like best

DIRECTIONS:

Not that you would need any further implications for this simple dish. This Salad is as good as it is easy! 

Fresh Baby Spinach

Here are a couple tips:

When you make the marinade for the chicken breast, make sure you  either salt the chicken first or just the marinade, not both.   I salt the chicken first and then add all the other  ingredients into a large bowl.  Let this sit for a good 30 minutes in the refrigerator.

Next, wash the baby spinach, or what ever green you would like to use. Set greens aside. Start browning the bacon and once that is done, allow some time for cool down and then break up into bite size pieces.

At this time you can work on your “Vinaigrette for dummies“ and prep for figs. I like to wash the figs but then I keep in the refrigerator till i am about to serve this up. Fig are such a nice sweet seasonal element this time of year (If you would like a saltier edge to this salad you could use large black olives). 

Once chicken is grilled up, set aside for a few minutes before you cut into long strips, this will allow the moisture to  disperse into the breast. Top this with some yummy cheese and drizzle your vinaigrette (or fav dressing) and you are all set!!!

Hope you enjoy this easy yet delicious summer salad.

Un beso,

Cari