Last weekend we went for a more middle eastern meal with Tabbouleh and Naan bread sandwiches (with hummus, avocado & goat cheese.) For the Tabbouleh we went for Pearl Couscous instead of Bulgur and used some of the lovely fresh herbs from our garden. The sandwiches were the easiest part of the meal as we already had some lovely hummus from Zoe’s Kitchen, fresh avocados and lovely naan and goat cheese.
Tabbouleh (adapted from Joy of Cooking, All About Salads & Dressings)
- 2 cups Pearl Couscous
- 2 1/4 cups water
- 1 large ripe tomato, chopped
- 2 cups fresh parsley sprigs, chopped
- 1 cup packed fresh mint sprigs, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup Meyer Lemon Olive Oil
- 1 head romaine lettuce, separated into leaves, washed, and dried
Boil water and add couscous. Cover and allow to sit for about 30 minutes. Once the couscous has fully absorbed the water, rinse in a colander and add to large bowl. Mix in tomato, parsley, mint, garlic, salt/pepper. Toss with Meyer Lemon Olive Oil. Serve with Romaine Lettuce Leaves.
Now for the Naan Bread Sandwiches…
- Naan Bread
- Goat Cheese (for crumbling)
Heat the Naan bread in microwave for 1 to 1/2 minutes. Add hummus, avocado slices and crumble goat cheese before folding in half.
I found that the herby spiciness of the Tabbouleh was complemented perfectly by the mellow (and extremely delicious) naan bread sandwich.