Christian and I made this Taboule salad a few weeks ago, and we are certifiably obsessed with it.
It might not be as good as Pita Jungle, but it's a fresh, easy, delicious, filling meal you can cook at home.
I highly recommend making this. It's SO SO YUM.
Taboule Salad:
(with modifications, brought to you by chef Brooke)
Ingredients:
1 package Taboule mix (we use the Near East brand. It's super cheap at Walmart!)
2 tablespoons olive oil
1 cup (4 oz) crumbled feta cheese
1 large tomato, chopped (we use 2 roma tomatoes usually, which probably yields about the same amount)
1/4 cup chopped fresh basil (I'm not a huge fan of basil, so we've been omitting this. It's probably good though!)
Romaine lettuce leaves (we also use spinach, which is super yum and super healthy)
Lemon wedges
**We also add shredded chicken breast to ours as well, for a little extra protein and flavor. So good**
Instructions:
1. Cook Taboule according to package directions
2. Chill for 30 minutes
3. Add olive oil and lemon juice
(I actually just use a whole lemon. It's a little more than what the recipe calls for, but I LOVE my food with extra lemon/lime/citrus, and so does Christian so.... there you go.)
4. Chill over night (Originally you only need to let it chill for 2 hours before serving. We cook it the night before because it's a lot more time efficient during the week when we usually don't home until after 8 every evening.)
5. Before serving, add tomatoes, feta, lettuce, and chicken. If you love lemon like I do, you can also squeeze a bunch of extra juice on right before serving. This is also super good with chopped cucumber, or any other veggies you feel like adding!
Enjoy!
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