Wednesday, 11 November 2009

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  Healthy Bites: Tabouli Salad

  
  
  Being a college student is tough. Being a healthy college student is even tougher. Especially when Harvard offers free cupcakes, free pizza, free pies... more free pizza for so many events.
  
  Don't get me wrong, I love a good slice of pizza as much as the next person (cupcakes, not so much) but my grease intake is really only so high.
  
  Anyway, for any college students out there trying to eat healthy, I know your pain: little if any kitchen space, no money, the only utensils you have you steal borrow from the dining hall... so here just an idea of a quick and easy healthy fix that will last you (longer than a bowl of easy mac... I would know):
  
  Easy Tabouli Salad
  
  Ingredients
  
  1 firm, red tomato
  1 box whole wheat cous-cous (suggested at Trader Joe's = cheap!)
  1 bundle of fresh parsley
  1 white onion
  1 bottle olive oil (doesn't need to be too fancy)
  1 small lemon
  1 bundle of fresh mint [Optional]
  
  I suggest, if you have a local farmers market around, trying grabbing some supplies there. In this dish, freshness is everything and I've found you can get more bang for your buck at some of them. Except for herbs... specialty super markets often have them cheaper even than chains.
  
  Recipe
  
  1. Boil a pot of hot water according to directions on cous-cous for desired amount (I suggest to use about a cup). Whatever the amount of water it indicates for regulate cous-cous, half that. Cook as directed. Add in about a tablespoon of olive oil and a tablespoon of fresh-squeeze lemon juice, cover pot, and let sit for 5 minutes.
  
  [College students: you can probably work this with a hot plate, but I'd suggest trying your dorm kitchen]
  
  2. Chop the tomato in half. Save half for later and dice the other half into small cubes.
  3. Chop the onion in half. Save half for later and dice the other half into small, very thin pieces.
  4. Chop up the parsley and mint (as many sprigs as desired, I used about 5 big pieces each) into small bits.
  5. Once the 5 minutes is up for the cous-cous, simply add in all your fresh ingredients, stir and let cool. Enjoy.
  
  This should make a large portion and will stay well in the fridge for a few days at least. None of the measurements are in stone; change as desired.
  
  

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• Random musings about food... now for a good camera to show off the musings.

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