What Is Tabbouleh? 

Tabbouleh, also known as tabouli or tabbouleh salad, is a popular Middle Eastern side dish. No matter how it is spelled, the root of the word comes from the Arabic word ‘taabil’ which means to season or spice. The dish is believed to be more than 4,000 years old, having first been eaten by people in the mountains of Lebanon and Syria. 

Today, there are many variations of the dish, but it always consists of fresh produce and contains a few staple ingredients such as bulgur, parsley, tomatoes, olive oil, and lemon juice.

With its satisfying texture and a bright, savory flavor, it’s not hard to see why tabbouleh has quickly grown in popularity throughout the world. In fact, it’s won over the heart of so many that the first Saturday of July is known as National Tabbouleh Day in Lebanon. 

If you’ve never had it, tabbouleh is sure to become a fast favorite in your home.  

Is It Healthy? 

Generally speaking, tabbouleh is an extremely healthy dish. Naturally nut-free, dairy-free, vegan, and vegetarian, it’s full of fiber, vitamins, and nutrients, making it a nutritious option. 

The Fruitiest Trifle Recipe

This multicolor trifle is a quintessential summery treat, the crowning finish of any meal. It's loaded with all the best things including cake, berries and lots of cream (that's flavored with cream cheese as well).

And don't be deceived by it's fancy good looks, you'll actually find it really a breeze to prepare. That is thanks to the use of a store-bought cake to save plenty of prep time and no cool time required.

Did I mention it's a no-bake, no-cook dessert as well?

There's just a few simple steps here of chopping, whipping and layering.

And while it's true that many of us may not be big fans of store-bought cakes, this recipe is one of the best ways to doctor up an otherwise boring and slightly dry angel food cake. The secret is in the fresh lemon and honey glaze that's brushed over it.

I think you'll love the flavor in this dessert! Everything here pairs beautifully together and it's sure to be a highlight of any summer gathering!

Mediterranean Couscous Salad

Another salad recipe to add to the rotation! This one is made with fine tender couscous, a rich olive oil dressing, and the perfect pairing of bright tomatoes, cucumbers and herbs.

It has a delicious Mediterranean flavor that pairs exceptionally well with seafood and chicken.

It's also very versatile and you can swap and add other ingredients like chick peas or pine nuts (see ideas in variations below).

Here you got lots of nutritious ingredients in this tasty salad that you'll feel great about eating! It makes a great lunch or delicious dinner side dish.

A Must Try Christmas Cookie!

Who doesn't love Andes Mints? And who doesn't love chocolate cookies? Combined the two and you get a deliciously mint flavored, festive, chocolate holiday cookie!

And don't forget to finish them with Christmas sprinkles because they make them look just that much better.

For this recipe I used one of my favorite cookie bases (these HERE). Instead of rolling them in powdered sugar as done with those they're baked without it, then while they're warm a minty chocolate is added allowing it to melt so you can spread it across the top.

Sweet Potato Salad

This Moroccan Sweet Potato Salad has the most delicious blend of flavors! You get that natural sweetness from the potatoes paired with a bright tangy citrus dressing, which also includes generous blend of spices, and it's finished with plenty of fresh herbs for even more flavor.

Then the crunchy sliced almonds and chewy dried cranberries add a nice balance of texture. And what to serve with it? This is a great salad to pair along with grilled or roasted chicken.

Colorful Spring Rolls in Bowl Form

I love to cook with the rainbow! When you've got this many colorful veggies you know it's got to be packed with vitamins and nutrients.

Then add a creamy peanut sauce to that blend and you know it's got to be good!

Spring Roll or is it a Summer Roll?

So I think technically these should maybe be called "Summer Roll Bowls" but spring or summer who will notice?

Spring rolls are generally served crispy and hot, usually deep fried and summer rolls include lots of fresh, raw veggies and are served cold.

But here we do have a bit of a blend, the noodles and protein are served hot and you get lots of crisp raw veggies. And I'm use to the name "spring rolls" because that's what they call them at the local Thai restaurants near me - but that must be an Americanized Thai/Vietnamese food thing.

But honestly what do I know? I'm no expert so feel free to enlighten me if I'm wrong on the differences :).

Moroccan Chicken Dinner

I've actually already made this dinner probably 4 or 5 times over the last few months so it's due time that I shared it. It's a combination of two summer favorites (this Grilled Moroccan Chicken and this Moroccan Couscous with Roasted Veggies and Chick Peas), but I blend them together into something that can be made together on the stovetop.

Layered together are diced chicken breasts, sauteed veggies, lemony couscous, sweet apricots or raisins, spices, fresh herbs, and sliced almonds and together they harmoniously create one unforgettable dish!

Because who wants a bland and boring chicken dinner??

How To Make Moroccan Chicken

My go-to almonds for this recipe are Fisher Almonds (you can use sliced or slivered).

Healthy Delicious Mediterranean Recipe

Over the past few years I've totally fallen in love with Mediterranean food. It's so fresh, it's nicely seasoned, it's bright and balanced plus it's generally healthy.

This recipe is a great example of that.

Here you saute onions and garlic on olive oil then you add in vitamin rich tomatoes and McCormick spices and let that simmer for a few minutes and reduce.

Then you add in the shrimp and cook it right in the sauce so it gets a chance to soak up those flavors.

And you finish it off with a fair amount of that delicious tangy feta and fresh herbs.

What to Serve with Greek Shrimp

I like to serve it with whole grain crusty bread for soaking up that sauce or a lemony orzo with asparagus.

For the orzo I just cook orzo according to package directions then drain and toss with a few tablespoons of extra virgin olive oil and a few tablespoons of fresh lemon juice, and toss in steamed asparagus and parsley.

It's super easy and a perfect side dish to accompany this shrimp.

It's a healthy side dish that pairs well with chicken, beef, or lamb.

The Perfect Carrot Salad

You guys I just got thee best compliment today - my daughter claimed this Moroccan Carrot Chick Pea Salad to be better than butter noodles! Hahaha.

Coming from her though, buttered spaghetti noodles with salt are her favorite food so I was pretty excited to hear it! Especially since this is much healthier.

I'd have to say though that this is one of my favorite salad recipes too! Most definitely not your typical green salad but such a flavorful, well blended salad.

If you haven't had Moroccan food all these spices and ingredients together would seem really strange but let me tell you they are oh sooo good together!

Recipe adapted from Scrumptious South Africa Blog.

My Favorite Couscous Recipe!

There aren't many recipes I post I tell you that you have to try but please let this be one of them! I'm head over heels in love with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds!

I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies, crunchy almonds, chewy raisins and tender chick peas).

And in case you missed it I recently shared a Moroccan Grilled Chicken recipe that pairs perfectly with this couscous and completes the meal. It's a meal I'm excited to make again and again and again!!

So What's In This Couscous?

• fresh veggies - bell peppers, carrots, onion, zucchini and garlic
• fresh cilantro and mint
• lemon
• spices - turmeric, cumin, cinnamon and coriander
• olive oil
• low-sodium chicken broth
• chickpeas
• almonds
• raisins
• couscous

How can this amazing salad not taste good with flavors like that? You can also easily adapt this couscous with your favorite veggies it's great for using up what you have in you kitchen.

How to Make This Tasty Couscous

• Preheat oven to 475 degrees. Grease baking sheet
• Add veggies, drizzle with oil and season.
• Roast until tender, about 15 minutes.
• Whisk olive oil, lemon, garlic and most spices.
• Bring chicken broth and turmeric to a boil.
• Pour hot chicken broth over couscous and raisins in bowl and toss
• Cover and rest 5 minutes.
• Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.

It Makes Great Leftovers!

Normally I'm not one that get's super excited about leftovers but I was so happy that there was some of this left after dinner because I ate it for lunch for the next two days and enjoyed it down to the last bite!

If you are getting bored of the same recipes I highly recommend adding this one to your rotation, can I talk it up enough?? Just try it and you'll see why I love it so much!

More Side Dishes You'll Love

• Greek Orzo Salad
• Mango Black Bean And Avocado Quinoa Salad
• Moroccan Carrot Chickpea Salad with Feta and Almonds