This Week's Featured Recipe ~ Tabbouleh Salad

Tabbouleh makes a great side dish choice for your healthy, colorful meal!  It's quick and easy to make and is full of flavor.  It also makes a wonderful meal on it's own, especially when you toss in some grilled chicken and serve with fresh baked Naan (flatbread).  Or try it as a wrap with some sliced roast beef and a tablespoon of feta cheese for a healthy lunch.

 Tabbouleh Salad

• 1 cup couscous* (I like using tri-color couscous)
• 1 cup boiling water
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 cup chopped green onions (or young white onions)
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tomatoes, chopped
• 1 cucumber - peeled, seeded and chopped
• 1 teaspoon salt
• ground black pepper to taste

Directions

1. Combine couscous and boiling water in a large bowl. Cover, and set aside to soak for 5-10 minutes.
2. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour. 

* I use couscous for my tabbouleh because I always have some on hand in my pantry.  For more traditional Tabbouleh, use 1 cup bulgur wheat instead of the couscous.  Soak the bulgur wheat for about 30 minutes or until al dente' before adding the rest of the ingredients.