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!
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| Fresh Mint |
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
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
Salt and pepper to taste
*As much avocado as your heart desires
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| Mr Avocado |
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| 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,
Un abrazo,
Carissa
