Flatiron Flavor

Tabouleh-Shepherd’s Salad

Tabouleh is a cold salad made with bulgar wheat, tomatoes, parsley, and lemon juice. One day I had half the ingredients for tabouleh and half the ingredients for Shepherd’s salad. I decided to mix the two and came up with this ‘salad’.

• 1.5 cups whole wheat cous cous
• 1 red bell pepper
• 4 spring onions
• 1 tomato
• juice of 1 lime
• olive oil and white wine vinegar (to taste, but about 2 T each)
• salt, pepper
• parsley
• 2 oz feta cheese
• 14 oz can of garbanzo beans (chick peas)

1. Cook cous cous
2. Chop the red pepper, tomato, and spring onions.
3. Combine the vegetables and cous cous.
4. Add the feta cheese, salt, pepper, parsley and can of garbanzo beans.
5. Mix well and chill for at least 30 min to 1 hour.

When I made this I thought it would be GREAT with a cucumber. Honestly, chopped fresh baby spinach would be great in this too!