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Media Release: Taste of the Valley on WHSV


Thanks to the awesome crew at WHSV-TV 3 for producing and airing this segment on Tabbouli/Tabbouleh

I have been long espousing this all-in-one salad that combines protein, fiber, and slow-release carbohydrates in the form of whole wheat couscous as its base. But this typical Middle Eastern (roots are Lebanese/Syrian) salad offers more than just carbs; it’s loaded with fresh Italian parsley, chopped tomatoes, scallions, cucumbers, feta, lemon and Extra Virgin Olive Oil (of course). I like to make mine slightly spicy using a red pepper paste. To get the exact recipe, check it out here:

This Taste of the Valley segment on Tabbouleh aired last Tuesday (Tabbouleh Tuesday!). One thing I forgot to mention in the recipe above: you can turn this simple, delicious and fresh salad gluten-free, simply by replacing the whole wheat couscous with quinoa. While I love quinoa’s protein and nutty flavor, it is definitely part of the New World foods (South American roots), and therefore a twist on the original Middle Eastern Tabbouleh salad. Prepare the quinoa according to its own package, and replace in this simple recipe. Enjoy! Please share as I love to see all of us eating healthier in the New Year!

Try it for your next BBQ in replace of pasta or potato salad!

Got another recipe that you love to share? Another version on this Tabbouleh classic? I’d love to hear from you! Drop me a line below.



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1 Comment

  • Reply Lois Carter Crawford/Recipe Idea Shop March 6, 2017 at 1:54 PM

    Excellent segment! You are made for TV. Love this recipe, too.

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