Tabouli salad requires a little time and prep but the taste is well work the effort. It makes 3-4 meals and I like it with a tortilla, mashed potatoes, on a burger or with red lentil couscous. The possibilites are endless.
Tabouli Salad
Ingredients
1 bunch flat parsley, stems removed, washed, spun, dried and finely chopped
1 bunch fresh mint, stems removed, washed , spun, dried and finely chopped
1/2 large red onion, peeled and finely chopped
3 large cucumbers, ends trimmed, peeled, sliced and chopped in to small pieces
5 medium sized tomatoes, finely chopped
Dressing
3 tbs lemon/lime juice
1 tbs extra virgin olive oil (optional)
1-2 tbs juice from cucumbers and tomatoes
1-2 cloves garlic, peeled and finely chopped
salt and pepper
Method
Make the dressing. Peel the garlic and finely chop. In a jar, combine the oil, lemon/lime juice, salt, pepper and garlic. Set aside.
Trim and peel cucumber and chopped in to very small pieces. Add to a mid sized bowl.
Chop tomatoes in to small pieces and add to bowl with 1/2-1 tsp salt. Let sit for several minutes.
Place a bowl in the sink and empty the cucumbers and tomatoes into the sieve and place over the bowl to drain.
Wash out the bowl and wipe dry. Finely chop the parsley and mint leaves and add to the washed bowl. Peel and finely chop the red onion. Add to the herbs.
After the tomatoes and cucumbers have drained fully, at least 30 minutes while stirring the vegetables occasionally, add to the herbs. Save the juice and add 1-2 tbs to the dressing.
Place the salad on a plate or bowl and add 1-3 tbs of dressing. Mix thoroughly. Enjoy with a pototo torilla, 1/4 cup red lentil couscous or mashed potatoes.
