COOL & REFRESHING TABOULEH

This recipe came about because I purchased Near East Tabouleh when it was BOGO at Publix (that kind of thing happens a lot). I was in the process of packing to move and was clearing out the kitchen when I came across it again. I don’t know why I bought it, tabouleh is simple enough to prepare, but I did and now I was faced with moving it, or eating it, so we ate it.

Ingredients

2 boxes Near East Tabouleh
4 kirby (or salad) cucumbers – or 2 regular ones, chopped
a mess of radishes, sliced thin, then chopped
1 med. red onion sliced super thin
4 med. tomatoes, chopped
1 can of black olives, rough chopped
1 can of Garbanzo beans (chick peas)
Extra Virgin Olive Oil
Juice of 1 lemon

Instructions

Prepare tabouleh according to package directions, set aside. Prep, chop and combine the vegetables, olives and beans

Add tabouleh mixture to vegetables. Add about 3 T. of olive oil and the lemon juice and toss gently to combine. If it seems too dry, add a little more oil and juice, but don’t over do it!

Cover tightly and refrigerate for at least a couple of hours, even overnight. When serving squeeze a little more lemon juice over it.

Notes

This was so good. So different from what I usually make, when there are lots and lots of flavors, this was so much simpler. Just a bright, fresh, delicious summer meal.