Last weekend I made a journey into the woods for Camp Blogaway, a food blogger conference, and had THE MOST fantastic time! Since starting this journey two years ago, never had I felt like I was surrounded by so many people just like me!
I met soooo many cool peeps and tried so many fantastic foods. I have to tell you, it opened me up to a whole new world. We talked about how to monetize your blog, take photos the professional way, write recipes properly, avoid blogger burnout, and so much more.
Kelly and I (from Evil Shenanigans)
Cathy (from She Paused For Thought)
Being up in the mountains was divine. It was perfect weekend weather up there at Camp de Benneville Pines in Angelus Oaks, CA. I love nature! Wow, sometimes I think I was born to be a tree-hugging hippie. Not that there’s anything wrong with that. That’s exactly what I am actually – a tree-hugging METALHEAD!! Ha ha ha!! Seriously though, it was awesome to be up in the mountains, and not only were we lucky enough to have a full moon, it was a “super moon“!! I only wish I had been able to get a good shot of it.
The road up to camp
Yucca’s are one of my fav’s! Especially flowering ones!
Road down to the main cabin
One of the products I took away from the networking table was some Israeli couscous. I had always seen it in the store, and always wanted to try it, but just never picked it up. I figured now was the best time to get outside of my comfort zone a bit, and try something new. It was a total success!
I know that “Tabbouleh” can sound a little intimidating, and what the heck is Israeli couscous?! This dish is basically a cucumber, tomato and pasta salad that is really refreshing!
I make different versions of this salad all the time, often with simply a different starch. Traditionally tabbouleh is made with bulgur, which is a cereal made of wheat, but generally I make it with millet, quinoa, or even hulled hemp seeds. The Israeli couscous is a bigger version of regular couscous pasta.
I got my booty to the farmers market this Saturday, and picked up some Persian cucumbers and got to work.
Four cups of diced cucumber, and two cups of diced tomato. This salad is so simple, and so flavorful, the hardest part is cooking the couscous!
This salad is dressed with a simple red wine vinaigrette. Tangy, tart, and perfect on this chilled pasta salad! I hope you enjoy!
What food item have you always wanted to try, but haven’t yet? I encourage you to get in your kitchen and try it!
Israeli Couscous Tabbouleh
Published: May 14, 2012
Expand your pasta horizons with Israeli Couscous in this refreshing salad that’s perfect for summer!
1 CupWhole Wheat Israeli Couscous*
3 TablespoonsRed Wine Vinegar
2 TablespoonsExtra Virgin Olive Oil
1 TeaspoonDijon Mustard
¼ TeaspoonSea Salt
1/8 TeaspoonFreshly Cracked Black Pepper
4 CupsDiced Cucumber
2 CupsDiced Tomato
¼ CupRoughly Chopped Parsley
To cook the couscous, heat the water in a saucepan over high heat until it boils. Once boiling, add the couscous, and reduce to a simmer. Cook until tender, about 10 – 12 minutes. Keep an eye on it, or it will stick to the bottom of the pan. While the couscous is cooking, in a large bowl, add the vinegar, oil, dijon mustard, salt and pepper, and whisk until combined. Add the cucumber, tomato, parsley, and cooked couscous to the dressing mixture and mix well. Can be served warm or cold!
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 4 servings
Serving size: 1 3/4 Cups
Calories per serving: 239
Fat per serving: 8.1g
Saturated Fat per serving: 1.1g
Cholesterol per serving: 0mg
Sodium per serving: 149.6mg
Carbohydrates per serving: 36.4g
Fiber per serving: 5.5g
Sugars per serving: 4.1g
Protein per serving: 6.8g