If you are in the mood for a meditterean flare then you’ll love this meal. You can eat this in a pita as a sandwich or use the tabbouleh as a side salad (warm or cold). With some grilled salmon fillets or kabobs….
1 cup greek yogurt
1/2 chopped & partially peeled cucumber (seeds removed)
1/2 tbsp grated red onion
1 tbsp chopped fresh mint
1/2 tbsp chopped fresh dill
juice from half lemon
1 tbsp olive oil
salt to taste
In a small bowl add greek yogurt, chopped cucumber, grated red onion, chopped fresh mint, chopped fresh dill, the juice from half lemon, 1 tbsp olive oil and salt. If the sauce is too thick, add 1/2 tbsp of water at a time until desired thinness is reached.
1 cup cooked couscous
2 tbsp chopped scallions
1 bunch parsley, finely chopped
2 tbsp chopped mint
2 tbsp chopped tomato
The other 1/2 of the cucumber – partially peeled and chopped (seeds removed)
1/2 tbsp olive oil
juice from 1/2 – 1 whole lemon (depending on how you like it!)
I also add 1 can of chickpeas (garbanzo beans) – but this is totally optional
Add couscous , scallions, parsley, mint, tomato, cucumber, olive oil and lemon juice (starting with half a lemon) & chickpeas to a small bowl and mix.
Salt to taste.
let it rest for at least 30 minutes before serving so the flavors will have a chance to blend.
1 pita (cut in half)
2 tbsp tzatziki,
1/4 cup romaine lettuce
2 tbsp halved cherry tomatoes
1/2 tbsp chopped red onion
2 tbsp tabbouleh
1-2 tbsp feta cheese (or you can use Goat cheese)
a few mint leaves
a few parsley leaves
a few sprigs of dill
Heat the pita until it’s soft. Add tzatziki to the center (I like to spread it all on the inside of the pita covering every surface – mmmm) and top with lettuce, cherry tomatoes, red onion, tabbouleh, feta cheese, mint, parsley, and dill, then more tzatziki sauce on top :). Serve immediately.
If you have left over Tabbouleh, it is good the next day as a cold salad to go with your meal…topped with a little TZATZIKI Sauce, of course!!