I was bringing lunch to the beach last weekend for about 6 friends and wanted something that would hold up for the day, or even a few (leftovers are so good). I decided on this Tabbouleh salad because of it's simplicity and thinking what a refreshing dish for one of my luncheon menu items. I also made Turkey wraps with red leaf lettuce, feta cheese, thinly sliced red onion and sliced fresh tomatoes. It made a nice lunch and it was so easy to do. My friends all said they loved it and I told them how easy it was to make. And I kid you not, because making the turkey wraps took far longer to make, lol!
I found a recipe with a boxed mix and decided to try it. So I bought a box of Near East brand and followed the directions on the box (so easy), and while it sat in my fridge for a half hour, I chopped the veggies and made the dressing.
Here's the recipe from the Sunkist site. I did adapt the amount of the dressing I used. I cut the olive oil to 1/3 cup and used only the juice of 3 lemons. Added a teaspoon of salt to the dressing too. I used this recipe because it called for boxed Tabbouleh/Taboule.
- 1 box Near East® Taboule mix (5.25 oz)
- 2 cups finely chopped fresh parsley (about 1 bunch)
- 1 cup finely chopped fresh mint (about 1 bunch)
- 1 1/2 cups finely chopped green onions (about 1 bunch)
- 1 1/4 cups finely chopped radish (about 1 bunch) * didn't use
- 2 1/2 cups vine ripened tomatoes (about 4 tomatoes) * I used roma
- 6 medium Sunkist® Lemons, juiced * I used 3 lemons, juiced
- 1/2 cup cup extra virgin olive oil * I used 1/3 cup
Instructions: (Makes 4 servings)
- Follow step #1 of the Taboule mix directions on the box. * I followed the directions on the box and then mixed the rest of the ingredients in.
- Stir in parsley, mint, green onion, radish (didn't use) and tomatoes.
- Mix in lemon juice and extra virgin olive oil.
- Toss, cover and chill for 1 hour or overnight.
- 4 - 6 as a plated appetizer/salad.
- 6 - 8 servings as part of a multi course sit down meal.
- 15 - 20 for a pot luck buffet.