Tabbouleh Salad

School might be starting and Labor Day weekend is just days away but I’m not ready to give up on summer just yet. School or no school, I want to enjoy every drop of goodness summer has to offer. We drove up Chinook Pass and hiked the Naches Peak Loop trail. It’s been on my to-do list all summer long and even though it’s been smoky and hot, I convinced my family we should go anyway.

We ended up having the best day. We were able to see patches of blue sky through the haze and Mt. Rainier loomed large through the clouds. Huckleberry bushes lined the trail and we couldn’t resist snacking on a few as we walked along. The trail is a little over three miles and absolutely worth the drive up the pass. The wildflowers alone were worth the trip.

As we drove back down into the Valley, we cooled off in the Naches river, finding the perfect swimming hole to splash around in. We ended our day at Braun Yr Aur Brewery in Naches for pizza and cold beer. The kids threw the frisbee in the grass while we waited for our pies and we happily devoured them when they arrived, absolutely starving from a day well-spent.

And while I wouldn’t even try and compare this couscous salad to the amazingness of the Naches Loop Trail, I will say this: it is every good thing about summer in one bright, zesty, healthful bite. Couscous is mixed together with cucumbers, bell peppers, tomatoes, carrots, onion, olives and artichokes. Dressed very simply with lemon juice, a big handful of chopped herbs and salt and pepper it is the perfect side dish to bring to a barbecue over the Labor Day weekend or whip it up this weekend and enjoy as lunch all week long.

Tabbouleh Salad

• 1 ½ cups couscous, cooked

• ½ english cucumber, diced into ½ inch pieces

• ½ cup shredded carrots

• ½ red bell pepper, diced

• ½ cup cherry tomatoes, halved

• 1 shallot, diced

• ½ cup Kalamata olives, halved

• ½ cup marinated artichoke hearts, diced

• 2 lemons, juice and zest

• 2 tablespoons chives, minced

• 2 tablespoons basil, minced

• 2 tablespoons Italian parsley, minced

• Salt and Pepper

Cook couscous according to package instructions. Allow to cool completely. Once cooled, use a fork to fluff the couscous. In the meantime, chop vegetables. Combine the vegetables and couscous in a large bowl. Zest one lemon and set aside. Juice both lemons over the mixture and add the lemon zest. Stir gently. Chop herbs and add to salad. Liberally salt and pepper. Cover salad with plastic wrap and store in the refrigerator until ready to serve.

*One little tip: Use a teaspoon or two of the oil from the marinated artichokes and add it to the salad when you stir in the lemon juice. You don’t HAVE to add it, but it adds flavor to the salad.

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