I can't believe we're coming to the end of August. Soon, schools will reopen, traffic will build up and the weather will begin to get cooler. I can't say I'm not relieved. It was a hard summer of trying to entertain a spritely three year old indoors and fending off questions about why we won't be going to the beach in the near foreseeable future.
I am so ready for the new school year to start. For Maryam, it will be a new school, a new environment, new friends and lots of new adventures. I am so excited for her and so is she. We are both looking forward to this new journey and settling into a routine.
Routine. Something I thrive on. Something that has been missing on this blog of late. My intention was always to blog once a week but it seems I have been apologetic on numerous occasions for not being able to as often as I'd like. I do think about it often though and have a whole notepad full of ideas and recipes begging to be tried.
But today I bring you something that I've been making for the past five years. That's right- five. I'm surprised I haven't blogged about it before. This tabbouleh was one of the very first Middle Eastern dishes I learnt to imitate when I first moved to Dubai.
The abundance of parsley and torn specks of mint not only make it vibrant but the perfect palate cleanser when paired with meats and poultry. Recently I have been eating it on its own as lunch and to make it a bit more hearty and satisfying, I added chickpeas (you can omit this if you wish to be more authentic).
On a separate note, I have finally joined Pinterest, although sometimes I almost wish I hadn't! So many beautiful things like this ceramic cake stand. And wouldn't you want to live in this house? Oh and I'll definitely be making this cake soon.
Tabbouleh Salad with Chickpeas
1/2 cup fine burghul (cracked wheat)
1/4 cup fresh lemon juice
2 cups finely chopped parsley
1/2 cup chickpeas
1 tomato, finely chopped
few torn sprigs of mint
1/4 cup extra virgin olive oil
3 tbs lemon juice
1 clove garlic, crushed
salt to taste
To make the dressing, add all the ingredients to a jar and shake vigorously. Set aside until ready to serve.
Add the lemon juice to the burghul and let it sit for ten minutes. Use a fork to separate the burghul. In a bowl, put in all the salad ingredients including the burghul. Drizzle the dressing and serve immediately.
Note: Make sure the parsley is completely dry before chopping (do not use the stalks). Chop with a knife and do not use a food processor as this will bruise the herb.