Vegetarian food

Marie Claude's Oriental Tabouli

Vegan goodness

My friends were visiting me from France. Every time that I have been with them I have always had a chance to taste Marie Claude’s tabouli. It had become a dish that I solely associated with her, so much so that I thought that was the only thing she made. It turns out she makes divine Pain Perdu (French Toast ) and delicious mixed vegetable pasta besides my favorite couscous.

Marie Claude says it works well to make it a couple of days in advance and serve it when its time for a gathering or a party. She remembers it was what I ate the morning of my wedding day (my nerves have me forgetting a lot about that day.) and apparently it was all I craved. I believe that. I love it so much.

It’s a perfect spring make ahead recipe. Now that the mint on my windowsill is growing with great enthusiasm, I have to find recipes to use it. This one is perfect possibly in conjunction with a Mojito, using up most of the plant making room for it to regrow.

I always make more to carry with me for lunch and even eat as a quick snack.

Bon Appetite Y’all.


A big bowl to last a couple of days.

My Take– 
Living in New York/ having friends from across the world really opened up my palette. I am glad to go out and try foods from different countries. It pleases me to eat authentic vegan/vegetarian dishes from around the world. Then of course I need to come home and try making it.


1 cup raw couscous
1 cup cucumber (seeded and diced into small cubes)
2 small tomatoes (seeded and diced into small cubes)
1/2 red bell pepper (seeded and diced into small cubes)
1/4 cup juice of lemons ( juice of ~ 4 lemons)
1/4 cup finely chopped mint ( if you want you could add some Italian parsley to the cup)
3-4 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon thyme/Italian seasoning (optional)
1/4 teaspoon minced sun dried tomatoes (optional)

Oh! The taste of spring in my mouth.




  1. In a large bowl, double the size of what you think you need, add all the ingredients.
  2. Mix them well with a fork.
  3. Stick it in the fridge for 8-12 hours.
  4. Fluff with a fork and enjoy with a glass of cold juice.


Photo Aug 23, 9 39 07 PM (1).jpg


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