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.

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

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!