Who doesn’t like tabouleh? It’s so fresh and goes with pretty much everything. If you’re not used to it, or havent tried it, think of it as middle eastern salsa.
When I was craving it recently, I didn’t have all the right ingredients available. But, if I preach anything it’s that playing around with ingredients in a recipe makes you more comfortable to mix and match things, which often leads to less waste and fewer unnecessary leftovers. Not to mention, it gives you a real feel for how to think on your feet and allows you to create pairings with different ingredients.
What I used —
Now, if you already have a bunch of curly parsley, use it! I substituted a little bit of this and a little bit of that because I didn’t have parsley.
1/3 Cup fresh cilantro chopped finely
2-3 Tbsp fresh parsley chopped finely (that’s all I had!)
1 Tomato, diced
Juice of half a lemon or more, depending on your liking
1/2 cup of Israeli couscous – cooked
2 Cups of fresh arugula – chopped finely
2-3 Tbsp Olive Oil
Salt and pepper
1. Cook the Israeli couscous according to the package. When done, put all of your ingredients in a bowl and mix together. Taste a few times. Once the flavor is to your liking, refrigerate it for at least 1 hour before serving.
It’s that easy! Enjoy!!
And it goes very well with the Mediterranean Cuminamon Chicken Rub!
enumnums 
One Response to “Cilantro & Arugula Tabouleh”