You cannot go wrong with Tabbouleh! The dictionary gives the following interpretation to this dish:
“An Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley.”
The ingredients that go along with each tabbouleh dish can be of a wide variety – and that is the Beauty of this simple, yet very versatile recipe that can be re-invented every time you are ready to prepare it! That’s what I do when I’m short for time and still want to prepare something filling and healthy for my family and myself.
The Celebration of Tastes come with your imagination and availability of fresh produce and some yummy delights that can be integrated into each dish.
Tabbouleh Salad Recipe
Please RETWEET to Celebrate Different Tastes!
— Celebrate Woman (@DiscoverSelf) July 22, 2015
- 1 cup plain couscous, uncooked
- 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
- 1 medium cucumber, cubed (1 medium = 1 cup)
- 1/4 cup chopped fresh parsley
- 2 tablespoons finely chopped red onion
- 2 tablespoons Pure Wesson Vegetable Oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1. Cook couscous according to package directions; cool.
- 2. Combine couscous and all remaining ingredients in large bowl; stir to combine.
- When you're in a hurry and need this dish get ready in no time -->
- To quickly cool the couscous, place in shallow dish; chill in freezer 10 minutes.