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Friday, April 25, 2008

with a twist




I didn't have any bulghur wheat so I used spinach couscous and it came out tasty and filled with those bright flavors of sunshine, my tabouleh is better than your tabouleh. For those that dont know and want to and et al: Tabouleh is a Middle Eastern salad, it is a lot of parsley a little mint, some onions and tomatoes, a little salt and pepper and as much lime juice as olive oil tossed together with bulghur wheat - I think. I added some green olives I pitted and some scallions along with the onion, and usual recipes call for lemon juice, plus I used fresh and dried mint to add a layer so you see its twisting already.

Tabouleh update:




This is it all mixed - I forgot to show that .... Very good with the couscous, I might add.

7 comments:

Big Boys Oven said...

what fondant secret would you like to kknow?

doggybloggy said...

big boys oven: hey thanks. Its a dumb question but do I have to keep adding powdered sugar to make it stiff or is there some trick in the beginning that I am missing? I use butter in what I am trying.

Dana said...

FREAK!! *gigglesnort*

Spinach couscous sounds splendid - when am I coming out for cooking lessons?

Kitt said...

I'd eat that. I wonder, if you don't use bulgur, can you still call it tabouli?

doggybloggy said...

I live across the street from 'naked artist chick and her friends' while it is a visual salad some times I just want popcorn, endless show..that should be tabooli

Beth said...

I'll be right over.....

TavoLini said...

looks great--I've made tabbouleh so many times and never even thought about using couscous. Good idea!

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