After a week of indulging during conference in California, I was looking for a simple "detox" dish that could get me back to eating right. So I turned to one of my summer favourites: taboulé. Also known here as tabbouleh, this bulgur-based salad is a staple in the Middle East, particularly in Lebanon where it typically features parsley as the main ingredient. My Moroccan grandmother used to make it all the time, but using mint instead of parsley and my own version of taboulé uses both herbs in almost equal measures, as well as quinoa for an American twist on the middle eastern classic. Also, because quinoa is loaded with protein, this version makes for a more nutritional option so that the ...
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I'll always have Paris...