tabouli

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I call it taboulimole…

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my mom calls it majnoonimole (ur coocoo mole)
till she tasted it n ate the whole bowl. I had all the fixings for tabouli n 3 large avocados…the rest is history…my Lebanese version of one of my favorite foods. Super easy to make…it’s great on anything, next to anything n dipped by anything. I love large thick baked pita chips w mine 🙂 here u go friends…

3 large avocados (remove seeds n skin rustic mash (mashed leaving some chunks)
1 large beefsteak tomato (finely diced…I love beefsteak tomatoes cuz the name starts w beef n steak)
1/2 white or red onion (finely chopped)
2-3 persian cucumbers (finely diced)
1/2 bunch flat leaf italian parsley (finely chopped)
4 mint sprigs (just leaves…finely chopped)
juice of 2 large lemons (u want a POW of tangy flavor)
1 teaspoon salt (or to taste depending on u)
1/2 teaspoon sumac spice (for more POW of tangy flavor…find in med market)
sprinkle of cayenne or Aleppo (med market) pepper for heat if u like (I do!)
drizzle of olive oil at the end
mint sprig for garnish

in medium/large bowl mash up avocados leaving some chunks
add remaining ingredients n mix till well incorporated
taste it u know ur taste buds…mine like it tangy w lots of flavor.
add more lemon juice, salt or heat if needed
transfer to a super cute bowl for ur super cute friends
drizzle w olive oil n mint sprig garnish to finish it off
enjoy w all sorts of dipping options..I use pita chips or romaine lettuce leaves for low carb days

feeds 4 people or 1 Mom named Mony 🙂 ENJOY n comment me w anything!

u can bake ur own pita chips…use the thick pita bread for dipping
cut into large triangular or rectangular pieces
place on cookie sheet drizzle w olive oil sprinkle w salt n bake in oven till golden brown

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juicy n refreshing

3 Comments

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spinach tabouli salad

the original tabouli is made with just parsley (a lot of it!) no spinach.  I came up with this recipe when I was craving tabouli and didn’t have enough parsley…but did have a truck load of spinach!  I love adding the cucumber for texture and another layer of flavor.  This salad is very comforting…it’s fresh, full of texture and taste.  The lemon juice adds just the right amount of tang and juice…remember tabouli is a juicy salad…don’t give me a dry tabouli. 

1 (8-12 oz) bag baby spinach (pre-washed if not wash and dry)*
1 parsley bunch (discard stems…wash and dry well)
2-4 mint sprigs (use leaves discard stems)
1/4 cup or small handful of #1 bulgur (cracked wheat size #1)**
2 large tomatoes
4 persian cucumbers or 1 english cucumber (leave peel on)
1 small white or red onion or ½ large
juice of 1 lemon (about ¼ cup)
¼ cup olive oil
1 teaspoon salt
1 teaspoon sumac (tangy flavored spice/mediterranean market)
lettuce or grape leaves to eat with (optional)

finely dice tomatoes and cucumbers
finely chop onion, mint, parsley and spinach
in a large bowl toss the bulgur in w the tomatoes to soak up the juice…let them marry for about 5 minutes
combine the rest of the ingredients and toss
how easy was that! serves about 4 super hungry friends or 6 with small appetites…Enjoy!

*I’ve also substituted the spinach for baby kale or a 50/50 mix of both
**you can also substitute bulgur for quinoa (cook quinoa first recipe on box)…or omit both if your watching your carbs. For a heartier tabouli double or triple up on the bulgur or quinoa but you’ll have to add a tiny bit more salt, lemon juice n olive oil to taste.

below is a pic of baby kale n a double dose of quinoa tabouli.

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