Tabouleh-Style Couscous Salad & Fresh Chimichurri Sauce
Maybe I was channeling spring last night when I prepared dinner. Or maybe I was thinking about how Passover is coming up next month. But either way, I was thinking parsley.
You’re probably wondering, “Who thinks about parsley??” Fair.
Poor parsley is so often shrugged off as a main ingredient and demoted to garnish. But it has so much flavor, so it deserves to be the star every once in a while!
Last week, I made a recipe that needed a few springs of parsley. So naturally I bought a whole bunch for $2 and had about $1.90 worth of the bunch left after making the dish. So now what?
That’s when I thought of tabouleh and chimichurri! Two totally different cuisines, I know. Tabouleh is a Middle Eastern dish normally made with buglur (remember bulgur?) and includes cucumber, but I didn’t have either at home so used whole wheat couscous and left out the cucumber. Chimichurri is an Argentinian sauce; my mom made a variation of this before and the sauce is so flavorful! Great on grilled or roasted steak, chicken, fish, vegetables- anything!I I use the chimichurri sauce to top an oven-roasted chicken breast seasoned with chili powder.
Try them both together or make just one, but definitely give these dishes a try!
Tabouleh-Style Couscous Salad
Yield: 4-6 servings
Ingredients
1 cup whole wheat couscous
1 heaping cup parsley, chopped
1 medium tomato or 2 plum tomatoes, seeds removed, chopped
1 garlic clove, minced
Zest and half the juice of 1 lemon
1 tbsp olive oil
1/2 tsp salt
Yield: 4-6 servings
Ingredients
1 cup whole wheat couscous
1 heaping cup parsley, chopped
1 medium tomato or 2 plum tomatoes, seeds removed, chopped
1 garlic clove, minced
Zest and half the juice of 1 lemon
1 tbsp olive oil
1/2 tsp salt
Directions
1. Cook couscous according to package.
2. In a medium bowl, mix together cooked couscous with parsley and tomatoes.
3. In a small bowl, whisk together, garlic, lemon juice and zest, olive oil, and salt.
4. Drizzle dressing over couscous and mix well. Serve immediately or store in the refrigerator to chill. Enjoy!
1. Cook couscous according to package.
2. In a medium bowl, mix together cooked couscous with parsley and tomatoes.
3. In a small bowl, whisk together, garlic, lemon juice and zest, olive oil, and salt.
4. Drizzle dressing over couscous and mix well. Serve immediately or store in the refrigerator to chill. Enjoy!
Chimichurri
Yield: approximately 1/2 cup
Ingredients
1 small shallot or 1/2 of a large shallot
1 garlic clove
1 heaping cup of parsley
1 heaping cup of cilantro
Juice of 1/2 lemon
1/2 tsp salt
1/4 cup of olive oil
Yield: approximately 1/2 cup
Ingredients
1 small shallot or 1/2 of a large shallot
1 garlic clove
1 heaping cup of parsley
1 heaping cup of cilantro
Juice of 1/2 lemon
1/2 tsp salt
1/4 cup of olive oil
Directions
1. Add ingredients to blender or food processor in the order listed, through salt. Turn blender on and drizzle in olive oil until you get the consistency you want, about 1/4 cup.
2. Serve over grilled chicken, fish, steak, or vegetables. Store extra chimicurri in the refrigerator. Enjoy!
1. Add ingredients to blender or food processor in the order listed, through salt. Turn blender on and drizzle in olive oil until you get the consistency you want, about 1/4 cup.
2. Serve over grilled chicken, fish, steak, or vegetables. Store extra chimicurri in the refrigerator. Enjoy!
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