Spring Tabbouleh

Spring Tabbouleh

Ingredients:

1/2 cups chicken or vegetable broth

1 cup couscous

1 cup green lentils

3 cups chicken or vegetable broth

1 cup asparagus tips

1/2 cup fresh parsley, chopped

1/4 cup scallions, chopped

1 tablespoon fresh mint, chopped

1/2 cup slivered almonds, chopped

2 tablespoons Santorini Oregano Balsamic

4 tablespoons Basil Agrumato Olive Oil

2 teaspoons lemon juice

1 cup canned fava beans or lima beans, drained

salt and pepper to taste

lemon wedges for garnish

Instructions:

Fill a saucepan with broth (1 1/2 cups) and bring to a boil over high heat. Once boiling, remove from the heat, stir in couscous, cover, and steam for 5-6 minutes or until tender. Fluff with a fork and set aside to cool. Place lentils and broth (3 cups) in another saucepan and bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to medium-low, and cook for 20-30 minutes, or until tender. Drain, rinse, and set aside to cool. Cook asparagus, either grilling, steaming or boiling (pick your favorite method) until tender and set aside to cool. In a large bowl, place parsley, scallions, mint, almonds, balsamic, olive oil, and lemon juice, stir to combine. Add couscous, lentils, asparagus, and fava beans and stir to combine. Season to taste with salt and pepper. Serve with lemon wedges on the side.


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