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.

A 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.

Tabouli

from Jennie Zraick

yield 6-8 servings

category Salad

cuisine Vegan

ingredients

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

directions

1. Mix all ingredients in a large bowl then refrigerate a couple hours.

2. Adjust seasonings and serve.

Do you eat parsley?