A note: the blog is on (hopefully temporary) hiatus as our house camera is broken! So we’ll try and update from our archives of photos, which explains the non-seasonal foods. Bear with us!
This entry is a bit belated as this is a dish I usually eat the most in the summer. Now that it’s freezing and snowing outside all I want is comfort food. But in the summer these light little meals with lots of fresh veggies are the jam! I made this huge batch of tabouli to bring to a three-day music festival, and it kept me going from Yukon Blonde to M83. Tabouli is a basic but tasty Middle Eastern grain-herb-veggie salad. Super flexible and easy to make–this particular version was based off of the seraphic Mollie Katzen’s Moosewood, as many things on our blog are.
- 1 cup dry couscous
- 1 1/2 cup water
- 1 tsp salt
- juice of 2 lemons
- a few glugs (the technical term) of olive oil
- 2 minced cloves garlic
- 4 scallions, finely sliced
- 1 packed cup parsley, minced
- a handful of minced mint or cilantro is nice!
- 2 tomatoes diced or a cup of sliced cherry tomatoes
Other veggie suggestions:
- a bell pepper
- a can chickpeas
- a cup diced cucumber
- sauteed zucchini or eggplant
- a half cup diced celery
First, sautee anything you’re going to cook. This means couscous (boil the water, put the couscous in, turn the heat off and cover for five minutes, fluff with a fork after) and I sauteed some zucchini with garlic as well. The whole cooking part takes about ten minutes, which is the bomb.
Mix everything togther! The chopping is really the longest part of this recipe but nothing has to look perfect so it can go pretty quickly as well. This is really not much of a recipe.
Eat and enjoy! Looking at these pictures is making me crave summer like no other.