The Food Corner


by Paul Cormier, Salamanders of Kemptville

Our family likes Mediterranean cuisine, and Tabouli (or Tabbouleh) Salad is a great, fresh take on the traditional greens. Everything in it is healthy and, unless you add some cold chicken breast or some shrimp pieces, it’s a superb vegetarian dish. We make use of Naan bread cut in triangles and warmed up to accompany the subtle flavours. While this is easier to make during the summer season, having it this time of year makes it a special treat. You’ll have to do a bit of hunting around for the fresh ingredients. 

Tabouli Salad

1 ½ cup of couscous
1 cup of finely chopped parsley
½ cup of finely chopped green onions
¼ cup of finely chopped fresh mint
3 tomatoes, finely chopped
¾ cup of feta cheese, crumbled
½ cup of chickpeas (canned)
½ tablespoons of lemon juice
2 ½ tablespoons of lime juice
2 tablespoons of olive oil
1 tablespoon of crushed garlic
Black pepper to taste

Garnishes: 1 English cucumber, 1 lemon and/or lime, all thinly sliced, sliced black olives

Place the couscous in a bowl, cover with boiling water and let cool for 45 minutes
Drain and squeeze out the excess water from the couscous and fluff it up with a fork
Mix in the parsley, chives, mint, tomatoes, chick peas and feta
Whisk the lemon, lime, olive oil and garlic into a dressing

Mix the dressing into your salad

Pick out a really nice colourful platter and transfer your salad onto it. Garnish with whatever you’d like, such as the cucumber, the lemon‑lime slices, or the black olives. You can also crumble more feta on top if you so desire. As for the Naan bread, just cut the round slices into triangles, place in a bowl and zap it in the microwave for a minute or so. Alternatively, you can serve with warmed up pita bread and have your guests make Tabouli Salad wraps. And voilà, you’re in business for a tasty Mediterranean treat.

Please feel free to let me know if you’ve tried this at


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