Friday, August 15, 2014

Totally Awesome Tabbouleh with Japanese Persian Flair


Because I make a lot of Persian and Japanese food, I naturally have a variety of ingredients from both Middle Eastern and Asian cuisines.  We were craving tabbouleh the other day so I figured why not combine the ingredients into a sort of fusion tabbouleh.  The result?  A deliciously awesome healthy tabbouleh with Japanese Persian flair that I am psyched to share with you.
 


Ingredients:
1/2 cup uncooked couscous
2 cups grape tomatoes sliced in half
2 Persian cucumbers diced
2 scallions thinly chopped
1/2 cup cooked shelled edamame
1/4 cup fresh dill chopped
1/4 cup artichoke hearts (you can use marinated if you like) chopped
Kernels from 2 cobs of corn I grilled up
3 tablespoons pistachio nuts
3 tablespoons crumbled low-fat feta cheese
3 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar (first add two and then depending on your taste buds, see if you want more tang)
Freshly ground black pepper and fine sea salt to taste

Directions:
Cook couscous according to package instructions and place into bowl.  Once couscous is cool, add all other ingredients and combine thoroughly.  ENJOY!

PS- This is a power-packed recipe with all sorts of nutritious ingredients, fiber and proteinaliciousness that's definitely going to energize you so be sure to make extra so you have enough for lunch tomorrow!



1 comment:

LJA said...

I love your tabbouleh recipies! I've followed the recipies and also started to venture out and make modified versions on my own depending on what I have in the fridge. Thanks for giving me the confidence and tools to freestyle!