19 April 2015
As I ease back into life in Santa Barbara, I'm inspired daily--by the natural beauty of this place, the beckoning hiking trails, the sunshine, and the fresh air--to get out and be active and seek out healthier eating habits. And as springtime warms up, I'm definitely craving flavorful and fresh food that satisfies but requires minimal effort.
This tabbouleh fits right in. Using chewy pearls of Israeli couscous instead of the traditional bulgur, it's a delight for the tastebuds and a breeze to make. You'll love eating this as a refreshing side dish to juicy grilled steaks, sausages, chicken, or fish, or simply as a vegetarian main dish all on its own.
Based mostly on veggies and protein-rich legumes, this salad is oh-so-good for you. And it's a great dish to make ahead! Munching on leftovers the next day, the flavors had melded, and it was so delicious to tuck in spoonful after spoonful. Hope you enjoy it as much as I did!
Couscous Tabbouleh Salad
Serves 4 as a side dish or 2 as a main
1/2 cup dry Israeli couscous
1 cup (packed) shredded cabbage
1 cup (packed) finely chopped Italian parsley
1/2 cup (packed) fresh mint leaves, roughly torn
1 cup shelled edamame
2 Tbs. minced Spanish (or red) onion
3 medium tomatoes, diced
Salt and pepper, lemon juice, and olive oil to taste
Cook the couscous according to package directions, then let cool to room temperature. Once cooled, gently combine the couscous with the cabbage, herbs, edamame, onion, and tomato (along with any tomato juice released during dicing). Season to taste with salt and pepper and a few dashes of lemon juice and olive oil. Serve at room temperature.
Can be made 1 day ahead; gently stir to redistribute any collected juices before serving.
Posted by erica at 5:35 PM