End of Summer Tabouleh

The other day I was at Publix and I got to try one of their Apron Simple Meals and I was pleasantly surprised at how tasty it was. It was a panko crusted chicken with spiced carrots and rice. I had just stopped in to pick up something quick and was actually on my way to meet a friend, so I didn't think anything more about it until it was approaching dinner time that night. Stumped for a good meal idea, I remembered that chicken and went back up to Publix to get the recipe, and the ingredients. The only not so good part of the meal was the boil in the bag rice on the side, I knew I could do better. Inspired by the hummus coasted chicken (more on that later) I decided to do a Mediterranean flavored tabouleh using up some of my end of summer produce - cucumbers, tomatoes, etc. This is what I came up with.



1 5.25oz box tabouleh (I used Near East Taboule)
1 c boiling water
3 tbs olive oil
2 tbs fresh-squeezed lemon juice
1 c diced heirloom tomatoes
1 c diced cucumber
1/3 c crumbled feta
1/3 c sliced kalamata olives
1/3 c chopped parsley
1 tbs chopped fresh oregano
1 tbs chopped fresh mint
slat & pepper to taste

Put tabouleh in a large bowl, stir in boiling water, then cover and let stand 30 minutes. Meanwhile chop/slice/measure the rest of the ingredients.



When 30 minutes has passed, first add the olive oil and lemon juice. Then stir in the tomatoes and cucumbers. Lastly gently fold in the feta, olives and herbs. If you mix the feta too much it can make the salad look milky.



This salad is best enjoyed at room temperature, but it is also tasty straight from the refrigerator and is even better the next day. Enjoy!