Cool and Refreshing Taboule

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As I mentioned in a previous post, I’m clearing out the kitchen so that I don’t have as much to move.  In going through the contents, I came across two boxes of Near East Taboule that were on the BOGO list a couple of weeks ago.  I don’t know why I bought it, taboule is simple enough to make, but I did and now I was faced with moving it, or eating it, so we ate it.

2 boxes Near East Taboule
4 kirby (or salad) cucumbers – or 2 regular ones, chopped
a mess of radishes, sliced thin, then chopped
1 med. red onion sliced super thin
4 med. tomatoes, chopped
1 can of black olives, rough chopped
1 can of Garbanzo beans (chick peas)
Extra Virgin Olive Oil
Juice of 1 lemons

Prepare taboule according to package directions, set aside.  Prep, chop and combine the vegetables, olives and beans

Add taboule mixture to vegetables.  Add about 3 T. of olive oil and the lemon juice and toss gently to combine.  If it seems too dry, add a little more oil and juice, but don’t over do it!

Cover tightly and refrigerate for at least a couple of hours, even overnight.  When serving squeeze a little more lemon juice over it.

This was so good.  So different from what I usually make, when there are lots and lots of flavors, this was so much simpler.  Just a bright, fresh, delicious summer meal.

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