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Easy No-Cook Recipes to Deal with Summer Heatwaves

By,
Gourmandize
Tabbouleh 2/15

© iStock / Getty Images Plus / DronG

Tabbouleh

This refreshing couscous-based tabbouleh makes for a quick and easy side or light main. Made with lots of fresh herbs and tomatoes, it's sure to become one of your favorite cold summer dishes.

Serves 4

  • 7 oz. couscous, medium-sized grains
  • 3/4 cup cherry tomatoes, quartered
  • 1 small bunch of cilantro, finely chopped
  • 1 small bunch of flat-leaf parsley, finely chopped
  • 1 small bunch of mint, finely chopped
  • 1 cucumber, peeled and cut into 2-cm cubes
  • 1/4 red onion, peeled and finely chopped
  • 3 tbsp olive oil
  • Juice of one lemon
  • Salt pepper

Instructions

  1. Prepare the couscous according to the package instructions (you might have to boil water for this step, but that's the extent of the "cooking"). Place it in a salad bowl. Stir in the fresh herbs.
  2. Add the tomatoes and cucumber cubes to the couscous.
  3. Add the juice of one lemon and the olive oil.
  4. Stir until well combined, and let the tabbouleh chill in the refrigerator for at least 1 hour to let the flavors develop.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!