This week the evenings have started to warm up, so Mr. Arotin and I decided to make our favorite spring salad. Its a blend between traditional mediterranean tabouli and Israeli salad. (I use Israeli couscous instead of barley, but maintain all of the other traditional tabouli salad ingredients.) Let's call it Arotin Spring Salad!
Arotin Spring Salad
1 box of Trader Joes (or 1 1/3 cups regular) Israeli couscous
1 tbsp. olive oil
1 1/3 cups boiling water
2 heirloom tomatoes, chopped into 1/2 inch pieces
1 cucumber, chopped into 1/2 inch pieces
1 small red onion, chopped into 1/2 inch pieces
juice of 1 lemon
1 cup finely chopped parsley
1 can of organic garbanzo beans (low to no salt preferred), drained
salt and pepper to taste
The first step in the salad preparation is to brown the couscous in a medium saucepan with 1 tablespoon of olive oil (takes about 5 minutes). Once the couscous is browned, add 1 1/3 cups of boiling water (weird right, boiling?!) and bring to a boil. Then, simmer the couscous on low for 8-12 minutes. (Make sure you check at about 8 minutes. I have totally burned the bottom of my pan before because the couscous cooked quickly.)
Sometimes, we like to add a little meat and cheese (which I can no longer eat :( ) platter to the Arotin Spring Salad. Its easy, delicious, light (minus the salami, of course) and keeps the kitchen cool.
Hope you like it!