Friday, February 7, 2014

Tabouli Salad

Tabouli Salad
Fellow clean eater, Jennie Zraick, often comes up with some simple and delicious recipes. She recently responded to a request to post her Tabouli salad recipe. Like me, Jennie needed to measure out the ingredients since she normally eye-balls the ingredients in true KISS fashion. The Tabouli salad can be modified to your taste, so feel free to experiment.

Cutting herbs with multi-blade scissorsA key tool she swears by is the multi-blade scissors. It makes quick work of chopping up herbs making it her favorite kitchen tool. Here's a link if you want to purchase one: multi-blade herb scissors.

This recipe uses a whole bunch of parsley. You'll see the value of the multi-blade scissors if you end up chopping it with a knife like I did. Parsley is the main ingredient for this salad. It's a great cancer-fighting food, high in antioxidants, rich in vitamin C and alkalizing in the body. Next time you find a sprig of it sitting on your plate, don't discount this herb as decoration. It's REAL power food. Eat it! Besides it's a great breath freshener.


from Jennie Zraick
yield 6-8 servings

category Salad
cuisine Vegan

Tabouli Salad
3 C finely chopped parsley
1 C diced tomato
1 C cooked couscous or quinoa (~ 1/2 C dry)
2 diced green onions
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 tsp sea salt

1. Mix all ingredients in a large bowl then refrigerate a couple hours.
2. Adjust seasonings and serve.

Do you eat parsley?


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