I bought the most beautiful bunch of celery at the farmers market in Liberty on Friday and, honestly, I had no idea what I was going to do with it. But it had SO many gorgeous celery leaves that I started thinking about tabboule, and suddenly it made perfect sense. I used the celery leaves as the main herb, added the celery stalks for that fresh, crunchy bite, and made it with Boostcous instead of traditional couscous. And let me tell you… this was a VERY good idea. It is SO delicious.
As you know, I’ve also been working in a restaurant all summer, which means I’ve been eating a lot of restaurant food, not always making the healthiest choices, and I am definitely starting to feel it. So I’m taking this as my little jumpstart back into eating food that makes me feel good.
I love that Boostcous gives me 18g of protein and 11g of fiber per serving, but it still feels like I’m just eating a really good couscous salad—not some sad “healthy alternative.” It cooks in minutes, has a great texture, and I honestly love it cold in a salad like this.
I also made it the other week for dinner risotto-style with peas and my kids loved it! It’s definitely going to become a staple around here.
Celery Tabboule
1 box boostcous, cooked according to package directions
3 stalks celery, diced small, leaves reserved
1/2 red onion, diced small
1 heaping cup baby tomatoes, diced small
1 jalapeño, seeded and diced small
2 cups chopped fresh herbs (I used mostly celery leaves, and some parsley, cilantro and dill)
Dressing:
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 clove grated garlic
1 tsp za’atar
1/2 tsp sumac
Salt and pepper, to taste
Method:
Add all your ingredients to a bowl, pour over the dressing, mix it together and get diggin!
VARIATION: if you cant find boostcous, you can sub 1 cup of cooked bulgur, farro, couscous, brown rice or grain of choice.
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