Dinners outside is what summer is all about, barbecuing, playing games and having a drink. The key to enjoying as much time as possible outside after a long day is to prep as much as possible beforehand. Many side dishes, marinades, sauces and salsas can be made a few days ahead. Today we will talk about tabbouleh salad. This is a light salad, full of flavour and easy to prepare. Tabbouleh is a salad, the main body of the dish is a mix of herbs and small grains. I like to use a mix of parsley, cilantro and mint for my herb mixture, always fresh and chopped to different sizes. My grain of choice is couscous, I like it because it cooks very quickly and is very light. Please feel free to try the recipe and alter to suit your own taste.
- 1 cup parsley chopped, some fine, some medium
- 1/4 cup cilantro chopped, some fine, some medium
- 1/4 cup mint chopped, some fine, some medium
- 1 1/2 cup couscous, cooked and cooled
- 1/2 small tomato diced
- 1/4 cucumber diced
- 1 clove garlic diced finely
- 1/2 lemon zested and juiced
- olive oil to coat the salad
- salt and pepper to taste
Place cooled couscous in a bowl. Add herbs, tomato and cucumber. Mix together. In a small bowl mix together garlic, lemon zest, lemon juice, a bit of olive oil. Add dressing to salad. Season with salt and pepper and if needed more olive oil. The salad should be glossy in appearance but not oily.
photo credit Aidan Takeda-Curran