Tabouleh Salad

Spring is here & summer is around the corner! When I think of warm beachy weather, I think tabouleh salad. It's light, bright & refreshing. Here's how I pulled mine together on a warm March day:

Ingredients: - 1.5 cups of whole wheat cous cous - 1 lemon, zested & juiced - 1 pound of cherry tomatoes, halved - 1 seedless cucumber, diced - 1 red or orange bell pepper, diced - chopped chervil - 6 tablespoons of extra virgin olive oil - 1 shallot, diced - 1/2 cup of boiling water - salt & pepper to taste

Method: - put cous cous into a large (heat-safe) glass bowl, have a cover or cling wrap close by - when the water boils, pour into the cous cous then stir in lemon juice, olive oil & cover QUICKLY! - while the cous cous steams, 5-10 mins prep your veg - when the cous cous cools, and is soft (no crunch), stir in your veg, a smidge more olive oil, zest & season

Dig in!

This can be made ahead, and is best at room temp. I bring his to every picnic and bbq. Everyone la la loves the refreshing crunch of the cucumbers and the pop of the tomatoes. It stores in the fridge for a few days and makes a great lunch. For dinner we serve it with grilled shrimp....mmmm. Yummy.

What are your fav summer sides?