Did I ever mention that in addition to coming from a family full of excellent cooks, I was also fortunate enough to join a family with many great cooks? Well I did and it ‘s awesome!
My mother in-law Vicky makes the most incredible Tabouli. I was introduced to this recipe when we were preparing to throw my sister in-law her bridal shower. Not only is it really quick and easy to make, but you generally prepare it the night before which makes it a perfect dish to bring to parties or serve at your own. And when I say easy, I mean that the majority of the work involves putting items into your food processor. Rough, I know.
Vicky’s Tabouli is always a favorite at every party that I bring it to. To the point that I get requests for it frequently. It’s light and fresh with bright lemon notes, fresh parsley and green onions which give a nice flavor without dominating the overall taste.
Source: Vicky Freimann
- 1 cucumber
- 1 pound of tomatoes (I remove the seeds)
- 2 bunches of green onions (use the green part only)
- 1 cup of parsley
- 1 1/2 tsp. of salt
- 1 1/2 tsp. of pepper
- 1/2 cup of lemon juice
- 1/2 cup of olive oil
- 1 cup of dry couscous
Take each vegetable and chop them separately in your food processor and then mix together in your bowl.
Add the last 5 ingredients and mix well.
Refrigerate overnight, stirring one in a while.
Serve with tortilla or pita chips or on it’s own as a side dish.
You can find a full index of my recipes here.
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