When we were looking for something to make with the salmon we posted other night, I pulled out a box of taboule from the pantry. It can be rather bland on its own, but what do you know - they conveniently had a dressed-up recipe right on the back of the box! You could use any taboule really, but the brand we had was Near East (which does have a spice packet in it). My mom also has a really great taboule recipe, which I need to make and post soon because it definitely rivals this recipe. Hers uses cilantro rather than basil. We made this up and let it sit in the fridge overnight to increase the flavor. It's definitely great summer side... even though it's nearly fall. I have a confession - we made this almost 4 months ago. That's bad, huh?! I looked at the original date that I typed up the ingredients - May 3rd! Oh geez louise. At least we're close to posting June dishes, right? =)
- 1 5.25 oz box taboule wheat salad
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 2 tablespoons lemon juice
- 1 cup (4 oz) crumbled feta cheese
- 3/4 cups peeled, seeded and chopped cucumber
- 1/4 cup chopped fresh basil
- Combine taboule and spice pack (if included in your taboule box) in a large bowl. Stir in 1 cup of boiling water. Cover and refrigerate for 30 minutes.
- Stir in olive oil, tomato, lemon juice, feta, cucumber and basil.
- Chill for 1 hour or overnight to increase let flavors settle.