Last week I shared a taco meat recipe for the crock-pot and promised to share the tabouli recipe I paired it with. Here it is! I prefer my tabouli to be heavy on the cucumbers, light on the parsley, and without grains.
Ingredients:
-1 bunch of parsley (chopped)
-1 bunch of cilantro (chopped)
-4 peeled, deseeded cucumbers* (chopped)
-4 small (not cherry), deseeded tomatoes* (chopped)
-1 bell pepper (chopped)
-ratio of 4 Tbls lemon juice to 2 Tbls light olive oil… as much as you prefer.
-salt to taste
*if you take the seeds out the cucumbers and tomatoes it helps the salad stay fresh. For the cucumbers, just cut them in half, take a spoon and carefully run the spoon down the seed side, scooping them out as you go.
Directions:
1. Chop all the veggies up and put them in the container you want the salad to be served or stored in.
2. Mix together the lemon juice and olive oil and pour it over the salad. Mix to coat it all evenly.
*I prefer to put the veggies in the storage container, pour the juice over it, and shake it to mix.
3. Top with a little salt, stir it up, and add more as needed for your preference.
Ideas for Eating:
Eat it on it's own as a side dish to some grilled salmon.
Put it in gyros.
Have it with falafel.
Top a bed of greens with it in place of a dressing.
Options are endless for this fresh, delicious salad!
-1 bunch of parsley (chopped)
-1 bunch of cilantro (chopped)
-4 peeled, deseeded cucumbers* (chopped)
-4 small (not cherry), deseeded tomatoes* (chopped)
-1 bell pepper (chopped)
-ratio of 4 Tbls lemon juice to 2 Tbls light olive oil… as much as you prefer.
-salt to taste
*if you take the seeds out the cucumbers and tomatoes it helps the salad stay fresh. For the cucumbers, just cut them in half, take a spoon and carefully run the spoon down the seed side, scooping them out as you go.
Directions:
1. Chop all the veggies up and put them in the container you want the salad to be served or stored in.
2. Mix together the lemon juice and olive oil and pour it over the salad. Mix to coat it all evenly.
*I prefer to put the veggies in the storage container, pour the juice over it, and shake it to mix.
3. Top with a little salt, stir it up, and add more as needed for your preference.
Ideas for Eating:
Eat it on it's own as a side dish to some grilled salmon.
Put it in gyros.
Have it with falafel.
Top a bed of greens with it in place of a dressing.
Options are endless for this fresh, delicious salad!
BONUS! Book Recommendation!
Check out "The List" by Siobhan Vivian
Have you seen the movie, The Duff? It's a quirky, fun, movie based on one of Siobhan Vivian's books. I loved the movie and was excited when I saw that it was based on a book. I learned that she has written many books for teens and thought this one seemed interesting. It's the story of 8 girls' intertwining lives that are all affected in different ways after the annual "list" comes out with the names of the prettiest and ugliest girl in each grade. It's light, yet thought-provoking and full of little twists that really made me think about how we judge people and how we never can truly understand each person's full story and perspective.
Enjoy!
Check out "The List" by Siobhan Vivian
Have you seen the movie, The Duff? It's a quirky, fun, movie based on one of Siobhan Vivian's books. I loved the movie and was excited when I saw that it was based on a book. I learned that she has written many books for teens and thought this one seemed interesting. It's the story of 8 girls' intertwining lives that are all affected in different ways after the annual "list" comes out with the names of the prettiest and ugliest girl in each grade. It's light, yet thought-provoking and full of little twists that really made me think about how we judge people and how we never can truly understand each person's full story and perspective.
Enjoy!
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