Oct 11, 2015

Alice Zaslavsky: Recipes (Tabouli Salad)

by Alice Zaslavsky (A.K.A Alice in Frames)

Hi fellow Yids!

I’m Alice in Frames, author of Alice's Food A-Z, host of Kitchen Whiz and general Jewish food go-to girl.

The best part about Jewish food is that we've been doing this for so many years, everyone's got their own version - and they’re all good! If you add something different to any of these recipes, comment on the video and let me know!

Today I’m going to show you, with the help of Abbey and Amailia, how to make a delicious tabouli salad.

I will be using an Israeli salad we made together as part of the tabouli salad. To see how we made this Israeli salad, click here.



Here is what you will need to make a delicious tabouli salad:

  • Parsley
  • Mint
  • Instant couscous
  • Olive oil
  • 4 Tomatoes
  • 3 Baby cucumbers
  • 1 Red onion
  • Salt flakes
  • ¼ Fresh lemon

Here’s how to make it:

  1. Prepare the instant couscous in the microwave, or on the stove, once it has been prepared, add some olive oil to the couscous to prevent it from drying out. Use a fork to ‘puff’ the couscous out.
  2. Keep the couscous aside, as it cools down slightly.
  3. Tear the parsley and mint leaves into a large bowl. You can chop them into smaller pieces if you prefer.
  4. Slice half a red onion into thin slices and add into the bowl.
  5. Once the couscous has cooled down (but is still warm), add it into the mixing bowl with the other ingredients. The warmth of the couscous will help enhance the flavours of the herbs and onion as it slightly cooks the ingredients.
  6. Drizzle with olive oil.
  7. Add salt and squeeze the lemon juice into the bowl.
  8. Toss the salad.

B'tayavon!

Alice Zaslavsky (A.K.A Alice in Frames)

Hi! I’m Alice. And I love making food fun. It’s an excuse to bring people together, really. A chance to share knowledge and tell tales; to pass ideas along a kitchen bench or a dining room table. It’s about transferring those ideas and passions on to the next generation; about cultivating curiosity. Cooking is really just my way of saying ‘Hi, let’s be friends!’

Since competing in Masterchef Australia in 2012, I’ve had the opportunity to take my meals and musings to a massive international audience. As a result, I’ve left my life as a School Teacher behind to become a Life Teacher. I’m ready to bring my message of edible adventures and make-your-own magic to people (especially little people) across the country – and hopefully the globe – through writing, talking, cooking and above all, eating. My mission is to draw on what I’ve learnt from my travels, experiences and chance encounters around the world; to say ‘yes!’ to as many opportunities that come my way as possible; to continue learning and never stop. Some people think I’m a little nuts. And it’s true, I guess. I am a little nuts — about a lot of things. Like reading books and playing with words and laughing often; and, above all, about living life with gusto. I’m also pretty nuts about food, believe it or not. Which, I suppose, is probably why you’re here. But a meal isn’t simply a meal, you see; it’s just the beginning. It’s my firm belief that being passionate and interested and slightly obsessed is the secret to living a joyful, fulfilled and interesting life. Which is why I want everyone else to be a little nuts, too.

You may also enjoy
Simon Shear
Sketches of Shabbat
by Simon Shear
Wrap it up
Gaby Demby: Shabbat At Home (Gift Tags)
by Gabriela Demby
Shabbat Project Logo 4
Rabbi Berel Wein: A Deeper Look (Z'mirot)
Featured Blog
Andrea Schneider
Feeling my father’s presence
by Andrea Schneider