Recipe: Tabouleh and Cucumber Yogurt Sauce

Stumped on what to bring to that summer picnic you were invited to? Try out this delicious recipe for Tabouleh and Cucumber Yogurt Sauce, straight from the kitchen of La Crescenta local Nicole Charky.

Ingredients: 

2 Bunches of parsley

1 Red onion

2 Tomatoes

1 Garlic

3 Tablespoons of olive oil

1/2 Cup bulghur or couscous

1 Lime

Salt

Pepper

1 Cucumber

1 Cup plain yogurt

6 Teaspoons of dried or fresh dill 

Preparation for Tabouleh: 

1. Rinse bulghur or couscous in a strainer. Check the package for how much water to boil and the time. Let water heat up and place bulghur or couscous inside the pot. Continue stirring until the water is soaked up by the grains. 

2. Rinse parsley, red onion, tomatoes and garlic while the bulghur or couscous prepares. 

3. Chop parsley, red onion, tomatoes and garlic finely and place in salad-sized bowl. 

4. Add prepared bulghur or couscous to parsley, red onion, tomatoes and garlic.

5. Cut a lime in half and squeeze onto the salad mixture. 

6. Add 3 tablespoons of olive oil, mix in salt and pepper and stir throughout. Taste test and enjoy!

Preparation for Cucumber Yogurt Sauce:

 1. Wash and cut 1 cucumber into half-slices. 

2. Mix the cucumber slices into one cup of yogurt.

3. Add 6 teaspoons of dried or fresh dill to the cucumber and yogurt.

Try mixing the tabouleh with the yogurt or eat separately. Bon apetit!