Tuesday, April 20, 2010

Tabbouleh This, Tabbouleh That

Tabbouleh This, Tabbouleh That

On my never-ending quest for quick, easy, and tastefully scrumptious lunches (i.e. Not microwavable plastic-wrapped particles), I realized Tabbouleh was the treasure I had yet to discover. Sure, most people make this as an appetizer, or a side item to a dinner. It can fulfill many other niches in your lunching life.

But the time is now, to reclaim your vegetarian taste-buds (yes, that includes sans fake-bacon). Quite a few people have been appalled at the sad fact that most dehydrated bacon toppings are in fact made of soy (ahem, Betty Crocker's Bac-os). Which technically makes them vegan, right? I, myself, am appalled because the mere flavor of bacon conjures to mind an image of "Zuckerman's Famous Pig" Wilbur.

Wilbur aside, tabbouleh is a great dish that you can rework in hundreds of ways. Tabbouleh is pretty much a salad, usually encompassing a variety of *Fresh* herbs and/or lettuces, veggies, and pretty commonly tossed with quinoa (a protein rich rice slash pasta). Cookbook photographs I've seen usually include the all-American salad ingredients: tomato and cucumber, and usually without the freshly chopped herbs. But I've learned some fresh chopped mint leaves, cilantro, and basil, can make crunchier veggies all the more appetizing.

Cook your couscous, squeeze in some fresh lemon juice and toss with some colorful chopped veggies. Viola! It's awesome. It can be stored in the fridge for a couple of days and provides a hearty side, or work-day meal without reheating per the microwave. Oh, and don't forget the chick peas (aka garbanzo beans) either, they marry well with the quinoa and lemon juice.

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