Grain salads are my absolute favorite thing to eat in the summer! They are so versitile, last for days in the fridge (and get better as they sit!) and they are so healthy. These salads literally come together in less than 10 minutes and they are the perfect dish to use up the extra veggies and herbs in your fridge. I use couscous, quinoa, millet, barley, spelt berries....the list goes on. Pair the cooked grains with whatever veggies and herbs you have in the fridge and top with a vinegrette (lemon or vinegar based.) It's seriously easy and deliscous.
Yesterday I made a classic grain salad, Tabbouleh. This salad is a tradition Arab staple. I'm pretty the one I made is not exactly traditional, but it's great none the less.
Tabbouleh Salad
1 cup cooked couscous
1 bunch fresh italian flat leaf parsley, chopped
handful fresh mint, chopped
1 cucumber, seeded and chopped (leave the skin on, good color)
1 tomato, seeded and chopped
2 green onions, finely sliced
2 tbsp olive oil
juice of 1 lemon
handful of crumbled feta cheese
1 cup cooked chickpeas (optional)
salt
Toss all ingredients in a large bowl. Stir well to combine. Refridgerate at least 1 hr or until ready to eat.
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