Tabbouleh

In the hot summer days – like we had all last week-  I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe.  It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !

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Ingredients for 3 persons:

  • 1 cup whole wheat couscous*
  • 1 cup boiling water
  • 1/2 lemon, juiced
  • 1 teaspoon of olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced small
  • 3 tomatoes
  • 1 cup fresh mint leaves
  • 1 cup parsley

*Note: For a gluten free version, use quinoa.

Method: 

1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.

2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.

3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.

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Suggested Grocery List:

PIN IT ! 

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Blueberry Streusel Muffins

This muffins are fluffy, crispy and full of yummy blueberry. The crunchy cinnamon streusel on top makes them even tastier.

Ingredients for 12 muffins:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup blueberries

For the streusel topping

  • ¼ cup sugar
  • 1 tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

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Method:

1 . Preheat oven to 400F and grease a 12 cup muffin baking pan.

2 . In a medium ball, whisk the melted butter with the sugar until it turns light yellow. Add the eggs, mix, then add the milk and vanilla, mix again.

3 . Slowly add the flour, baking powder and salt together. Set aside.

4 . Fold in the blueberries until just incorporated.

5 . Prepare the streusel topping: mix all the ingredients together in a small bowl.

6 . Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 400F. Reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Grocery Suggestion List:

 

orange & clementine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am not sponsored by any of these products, but am bringing you info on how to purchase them because I LOVE THEM!!! 

Yogurt Apple Cake

Hi Guys ! Happy Monday !

Today’s recipe is an unbelievably moist cake that’s loaded with chunks of apples. Once you eat your first slice, you’ll be begging for more! It’s a big cake that’s really easy to make. Full of fresh apples, vanilla extract and yogurt for the moisture, it is a fabulous fall/winter dessert.

Ingredients:

  • 1 cup greek yogurt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 2 cups flour
  • 3 tablespoons baking powder
  • 1/4 cup canola oil
  • 3 apples* (peeled, quartered, diced)
  • 1 apple* (peeled, quartered, sliced for the top of the cake)

*I used pink lady apples for this recipe but you can use any other types of apple.

Method: 

1 . Preheat oven to 360F. Grease and line base and sides of a 20cm round cake pan.

2 . In a large bowl, add the greek yogurt, the sugar, the eggs and the vanilla extract.

3 . Gently fold in the flour, the baking powder and canola oil.

4 . Add the 3 apples at the bottom of the pan and then add the mixture on top of it.

5 . Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.