15 March 2009


I made this tabouleh salad for a picnic. I packed it along side some homemade hummus, falafel balls and pita bread. I made more than needed for the picnic and so stored some leftover in the fridge and had that for a couple of days after and it was still good. It is quick, easy and refreshing. Also a great way to use up leftover couscous, which was what I used here instead of bulgur wheat. Another satifying thing about making this salad was that I got to use my brand new mezza luna, my new weapon of choice (when dealing with herbs, that is).

I followed this recipe, more or less.

p/s: I am also showcasing in this post, my lovely, new, blue Bison mixing bowl (part of a set of two, the second, not in picture, is bigger and of deeper blue color). They are handcrafted pottery works that was sent to me all the way from Australia as a graduation gift. I absolutely love them and make good use of them all the time. Thanks, S and B!

1 comment:

  1. Mezza luna: so chef-like Lin. Should we have a list of our favourite kitchen tools?