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Tabouli Salad with Glazed Carrots

Tabouli Salad with Glazed Carrots

What is summer without all the outdoor activities?!

We are super excited to have warmer and longer days ahead of us, this means we get to spend more time outside not only on the weekend, but on the weekdays and evenings too.

One of our favourite activities as a family is to enjoy a great meal outdoors, we barbecue, we have picnics, we head to the beach or to a local park, and on the weekends we head anywhere where we can get away from the city, do some hiking and have a meal with a view afterwards. It is such a great way to spend time with family and friends and to turn a humdrum task into an adventure. 

The warmer days we've had so far got me thinking about our next summer adventure and about food we can easily take with us. The first thing that popped into my head was a tabouli salad, here is why:

It's super fresh, perfect for summer.

It doesn't have any leafy greens in it so it can sit outside for a while.

It is colourful and fun.

Easy to make.

Inexpensive.

It is light and healthy. 

It is so delicious everyone will be pleased.

Perfect to take with you wherever you go.

Tabouli is a very popular dish nowadays, especially amongst vegetarian and vegan communities due to its simplicity and health benefits. It's loaded with vitamins and minerals, it is a good source of fiber and iron. You get a good amount of antioxidants and protein, and it will give your immune system a good boost.  

Even though it is now known worldwide, tabouli is a very ancient dish originally from the Middle East, they eat it a lot and without a question, it is fresh and it keeps so well in the heat, I guess they really thought this through and choose the ingredients wisely when they put this recipe together! And now we are very thankful for that!

There are different tabouli recipes out there, you will see that one of the most common ways to prepare it is using cracked wheat or bulgur. The other way to make it is using couscous; to keep on the lighter side I decided to go with the this version, it is equally delicious and couscous is generally much easier to find at your local market.

Tabouli is very easy to make. Just boil the broth, pour it over the couscous, let is absorb, chop your veggies, mix in all together, season and you. Are. Done. For a little extra touch I added glazed carrots that complement this fresh salad really well.  

You will want to take this salad absolutely everywhere and pair it with every meal. I like to have it at home with pita bread and homemade hummus, but we mostly enjoy it when we head outside. 

Try this recipe at your next weekend potluck, when you head to your next outdoor adventure, or at your neighbours barbecue. Trust me, you'll knock 'em dead! 

Tabouli is very easy to make. Just boil the broth, pour it over the couscous, let is absorb, chop your veggies, mix in all together, season and you. Are. Done. For a little extra touch I added glazed carrots that complement this fresh salad really well.  

You will want to take this salad absolutely everywhere and pair it with every meal. I like to have it at home with pita bread and homemade hummus, but we mostly enjoy it when we head outside. 

Try this recipe at your next weekend potluck, when you head to your next outdoor adventure, or at your neighbours barbecue. Trust me, you'll knock 'em dead! Liked this recipe? Why not try our Avocado Cucumber Salsa for another great recipe when it's hot outside.

Ingredients
13
Prep time
20 minutes
Total time
Category: Lunch, Dinner, Appetizer, Sides
Serves: 4
Allergens: Gluten, Olives, Soy, Tomatoes

Ingredients

For the couscous

  • 1 cup couscous
  • 12 tablespoon olive oil
  • 1 cup vegetable broth

For the vegetables

  • 1 cup cherry tomatoes (cut in half)
  • 1 small cucumber (diced)
  • 1 large green bell pepper (diced)
  • 1 large red bell pepper (diced)
  • 4 medium scallion (thinly chopped)
  • 1 large yellow bell pepper (diced)

For the seasoning

  • 1 bunch fresh parsley (thinly chopped)
  • 2 lime juice
  • 1 bunch mint (thinly chopped)
  • 1 tbsp sea salt

For the topping

  • 12 cup sliced almond (roasted)

For the carrot

  • 4 small carrot (diced)
  • 12 tablespoon extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce

Directions

  1. Pour the boiling vegetable stock into the bowl of couscous and cover with a lid and let stand for 10 minutes, or until the liquids are absorbed.
  2. Add the olive oil and fluff up the couscous with a fork and let it cool down.
  3. Preheat a skillet and add the olive oil, fry the carrot for about 6 minutes until soft and golden brown, then add the maple syrup and the soy sauce and fry for another 5 minutes.
  4. Mix all the ingredients with the couscous and adjust taste before serving, enjoy.

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