I’m loving it.
Not today, because it’s freezing, but yesterday…I definitely loved it.
My mom has been making this tabouli salad for years, and it’s so perfect for this time of year. Often we would have this salad with hummus and pita for dinner, and I LOVED it.
I still do.
Here’s what you need!
- 1 cup fresh herbs (a combination of mint and parsley is best)
- 6 servings (per the box) cous cous
- 3 medium tomatoes
- 1 english cucumber
- 1/2 onion
- juice of 2 lemons
- olive oil
You totally have all of these things at your house already. Maybe.
Cook the cous cous like the box directs. Mine was whole wheat Israeli-style. Use whatever you’d like, though!
When the cous cous is cooked, rinse it well to prevent it from sticking together too much.
While the cous cous is working, chop the herbs, tomatoes, onion, and cucumber into small bits – or large chunks, if you’d prefer. I like small pieces of veg.
Mix the veggies, herbs, lemon juice, and cous cous together. Sprinkle the whole dish with olive oil and salt, then taste and repeat until the tabouli tastes perfect.
And that’s it! Cold, warm, room temperature…this could go with anything! My mom adds cooked chick peas to hers, which add protein and turn the dish into a perfect vegetarian meal.
However you make your tabouli, make it often – you can get creative with it this time of year and have it lots of different ways!