Tabouli Salad

Or Tabbouleh Salad?

Fluffy cous cous with parsley, mint and lemon vinaigrette.

It’s the first week of February and I’m still harvesting herbs from my garden. Perks of living in Canada’s tropics!

This salad was light and fresh with the spicy falafel we made for dinner in Thursday.

Here’s the list to try it at your house

  • 3 cups chopped Parsley
  • 1 cup chopped Mint
  • 1/2 cup chopped green onion
  • 1 cup chopped cucumber
  • 2 cups cooked cous cous.
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Whisk the oil and lemon juice in a bowl with the salt and pepper.

Fold in everything else and you are done. It’s barely cooking. Haha!

Cous cous is extrememly fast and easy to make. You can make it on the stovetop while you are chopping for a warm salad, or have it ready ahead for cold salad. So far we are on day three and the leftovers still taste good. They are awesome for lunches (or Fridays!)

Lots of folks use tomatoes in Tabouli. My oldest is havnign some acid reflux issues so tomatoes are on the no list right now. Besides, it’s February, tomatoes don’t even taste good right now. I will make this again in the summer and it will be amazing with fressh cherry toms from the garden.


Published by lambandchick

Lamb & Chick lives in Comox, BC and is a maker, mom and military spouse. I love to play in the dirt, grow food, sing and walk in the woods. My goal is to raise sheep and chickens and my favourite colour is white.

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