The Perfect Spring/Summer Salad
A Take on a Tabbouleh Salad
One of our favorite things to eat is Persian food. We order it from a local restaurant called Darbari and I always order a Tabbouleh salad. My kids, however, don’t love the small bulgar wheat and so I always get the salad to myself. However, I decided to make a version that I think they would love as well. So I replaced the bulgar wheat with Israeli/Pearl cous cous. In Italy this is also called fregola. It’s much larger than regular cous cous and is more like pastina shaped.
Once I introduced them to this version, they haven’t stopped requesting it. It can be a salad or a side dish. I sometimes even eat a large helping of this on top of some arugula for my lunch. It’s supremely versatile and goes well with just about anything.
I promise once you try this, you will also find yourself making this salad on repeat.
Serves 4
Ingredients:
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