Chi-Chi-Chi....Chimichurri!.....Vegan Chimichurri Spiked Tabbouleh

Tabbouleh is one of my favorite Mediterranean salads.  It is great for a side and/or for a light lunch.  And don't forget, it is a great accompaniment to a delicious falafel recipe.

I wanted to take a traditional tabbouleh recipe and have some fun with it.  Lets face it, most people know how to make a traditional Mediterranean salad.  And then, a little light bulb went off in my brain as I was making a hearty cauliflower steak tonight.....why not blend Mediterranean with Argentinian flavors....duh???

 Okay, okay.....if you couldn't guess what the secret sauce in the newly inspired tabbouleh dish is....drum roll please.....it's chimichurri sauce!!!

 If you are not familiar with a chimichurri, it is an Argentinian  sauce that is typically used as an accompaniment for grilled meat.  Usually it is made of fresh herbs and spices and has a gorgeous, vibrant green color. 

Why wouldn't this be great with Tabbouleh?  Both main ingredients are parsley and herbs...it only makes sense to combine the two....at least in my head it does (don't judge- I promise this will not disappoint!) 

I also played around a bit and added some tomatillos to my chimichurri sauce, which is not traditionally how it is made.  But keep in mind, if you find that you have certain items in your plantry that may go bad, use them if you think they will do justice to your dish

Vegan Chimichurri Spiked Tabouli

 Ingredients/Directions:
for the tabouli:
1 c water
2/3 couscous
1 large vine ripe tomato chopped
2 handful parsley chopped
1/4 red onion choppped
1 tbsp evoo
s+p

Boil water and add in couscous.  Cover and remove from heat.  Allow to sit for 5 minutes, then fluff with fork.  Add in remaining ingredients and set aside.

for the chimichurri:

2 cups packed fresh Italian parsley leave

3 tomatillos (peeled and scrubbed and halved)

4 medium garlic cloves

1 jalapeno, seeded

1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

1/2 lemon juiced

1 tbsp evoo

1-2 tbsp water

s+p

 

Take all the chimichurri ingredients and blend in a food processor.  Add more liquid if needed.  Season to taste.

Spoon in the chimichurri sauce to your tabouli....enough to coat all the tabbouleh salad.  Let sit at room temperature to absorb all necessary flavors!

Yummy!!!