Wednesday, April 15, 2015

Spring Has (Finally!) Sprung

This past Sunday was designated by the folks who decide such things as "National Grilled Cheese Sandwich Day."

So, of course, it made perfect sense to serve grilled cheese.

But what kind of sides should we pair with it?

It was a lovely, warm day and I thought that something with acidity would be a great foil for the richness of the buttery, cheesy goodness that is a grilled cheese sandwich.

Naturally, my thoughts turned to tabbouleh. (Don't yours?)

Now, making this decision at 3pm and having the intention to serve dinner by 6pm doesn't allow for the use of bulgur, which needs to be soaked prior to use, so I opted for quick-cook couscous.

I also omitted the tomatoes that usually add color to an otherwise Very Green dish in favor of cucumbers, because they pair well with mint.

Parsley (1 generous bunch, finely chopped), mint (1 sprig, leaves only, finely chopped), couscous, the juice of 1 good-sized lemon, two diced Persian cucumbers (they look like seedless pickling cucumbers) and 1/4 cup of olive oil later and I had a nice couscous salad resembling tabbouleh.

And, yes, it paired very nicely with grilled cheese.

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