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Throwback Thursday: Springtime Tabbouleh

Recipes

Throwback Thursday: Springtime Tabbouleh

tastebu

Photos and Words by Hannah Allen

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We thought the popular Instagram trend of "Throwback Thursday", or #tbt, would be a nice way to remember warmer days and Springtime this week. Just because the temperatures have dropped outside doesn't mean you can't enjoy some fresh tabbouleh. It's almost that time tasters! Last week gave us a long-awaited glimpse of sunshine and blue skies, shorts and skirts. With the wonderful Spring weather in mind, its time to start shedding heartier meals for light, fresh ones. Say goodbye to heavy protiens and greens and welcome in crisp veggies and sweet fruits.

A personal warm weather favorite for me is tabbouleh, a traditional cold Arabic salad made with grain (usually couscous), tomato, cucumber, parsley, mint, onion and seasoned with lemon juice and olive oil. Just the thought of it reminds me of outdoor dinners, sundresses and freckles. We students are in luck too because this is one of the easiest, healthiest meals you can make for yourself: no oven required (with the exception of the couscous) and once you make a batch, you have great nutritious snacks and meals for a week (another tip: grab some Romaine lettuce at the store, fill the leaves with Tabbouleh and wrap: instant lunch!).

Below is a recipe for a traditional batch: Enjoy! (the food as well as the sunshine)

Springtime Tabbouleh:
Adapted from Tales of a Kitchen Food Blog Active Time: 40 min; Total Time: 40 min; Serves 6

Ingredients:

1/2 cup fine bulgur or couscous
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Stir together your grain of choice with 1 tablespoon of olive oil in a bowl. Pour the cup of hot water over the top, cover and let stand for 15 minutes. Next, drain any excess water from the grains with a strainer and then mix with remaining chopped ingredients. Serve cold as a side, snack or a full on meal.

If you feel like changing it up a bit, why not sub in half lime juice with the lemon, add in a little basil or garnish with chili flakes? Enjoy!