Is it fall yet? This summer has been the hottest summer I’ve experienced in Michigan (although the single hottest day I remember was, naturally, the one on which I moved into my first apartment here), and I am ready for some cooler weather. As a kid, I could tell when it was going to be a scorcher of a day whenever I saw my mom making pasta salad in the morning—that was her strategy to avoid heating up the kitchen later in the day. Unfortunately, the temperature doesn’t really drop overnight in Michigan the same way that it does in California, where I grew up, and the morning pasta salad method isn’t nearly as helpful if it’s already roasty toasty when you wake up.
So when the boyfriend and I were headed to a recent potluck, I volunteered to make cherry couscous tabbouleh, since I knew that the stove would only have to be on long enough to bring water to a boil. Traditional tabbouleh usually involves tomatoes, but I wanted to use cherries instead to introduce an element of sweetness. The cherries help balance out the heady flavor of the herbs and the tartness of the lemon juice in a way that most tomatoes can’t, while still providing the same refreshing juiciness. I tossed some pistachios on top for crunch and was about to call it a day when I found some leftover feta in the fridge, which turned out to be a welcome addition as well. The tabbouleh is still perfectly tasty without the feta, though, so if you’d like to keep the dish vegan/dairy-free, don’t worry about leaving that out. You can also turn this tabbouleh into a main dish by adding a few extra ingredients, like chickpeas or shredded chicken!
I’m sharing this recipe at A Dish of Daily Life, so head over to Michelle’s blog to learn how to make this summery salad. How has this summer compared to previous ones where you live? What are your tricks for keeping cool?
I’m also sharing this post at Recipe of the Week, The Wednesday Showcase, and Fiesta Friday.
Heather @ Sweet Precision says
Great idea for a recipe that won’t heat up your home. Love the addition of cherries! I can’t believe how warm the weather has been this summer. I’m definitely looking forward to fall (but not winter)! Hope you have a great week Mara 🙂
CakePants says
Fall is my favorite season, so I’m definitely looking forward to it…but yeah, winter? Not so much. I hope you have a great week too!
Cake Lover says
This looks interesting to try…do you think previously frozen pitted Bing cherries would work? There are no more fresh cherries where I live.
CakePants says
Hmm, that’s a good question. My guess is that it should work, but maybe let them thaw and then pat them dry before adding them to the salad? If you try it, let me know how it goes!
Alaina says
This looks so good and fresh! I love the cherries and feta! I definitely think this would be a great dinner with the added chicken! We’ve been so lucky out here in Western Washington state and it’s been a relatively cool summer! Last year was a real scorcher. We moved here from Florida so we wouldn’t mind as much but our house doesn’t have air conditioning so the hot days are pretty tough around here!
CakePants says
Thanks, Alaina! My parents live in the Seattle area and I was surprised at how cool it was when I visited in late June! They complained a lot about the heat last year though, since, like you, they don’t have AC. That must be quite an adjustment for you, having moved from Florida!
chef mimi says
Well doesn’t this look yummy! Tabbouleh taken to new heights! Brilliant!
CakePants says
Thanks, Mimi! This definitely isn’t the most traditional tabbouleh, but it sure is tasty 🙂
Lauren @ Free Your Fork says
Talk about an inspired recipe, Mara! Totally intrigued by the combo of pistachios and cherries that you married together here. Even just visually they look stunning together in your pictures! I bet this was a BIG hit at the potluck!!
CakePants says
Thanks, Lauren! I only rediscovered how much I love pistachios last year, and I’ve been putting them on everything since then 🙂
Jess @ Sweetest Menu says
Such beautiful photos! This tabbouleh looks sensational – I just love the addition of cherries. I will eat anything with cherries! Just lovely.
CakePants says
Thanks, Jess! I’m always so sad when cherry season comes to an end. I’m making the most of it while I can!
Kati says
The cherries in this look delicious! I love tabbouleh. Thanks for sharing at the Wednesday Showcase link party. Pinned!
CakePants says
Thanks, Kati! I’m so glad this caught your eye 🙂
Ben Maclain says
Yeeees, I am so ready for fall or at least nice summer around 20°C. I think I’ve turned my oven just 2-3 times this summer, and I’m not going to do that for a few other weeks. Indeed, salads and bruschettas are the only things (apart from of ice cream) which helped me to survive. I love incorporating cherries in savory salads, but I think I’ve never paired it with couscous – really like this idea!
CakePants says
I agree, salads and bruschetta are the way to go! I actually just picked up some ingredients to make bruschetta the other day. I’m glad this recipe caught your eye. Thanks for stopping by, and let me know what you think if you try this!
David @ Spiced says
Speaking of sweet and savory together! This tabbouleh sounds incredible, Mara! I love the extra bit of fresh summer fruit in there. And yes, this summer has been crazy hot. I remember them forecasting that the northern half of the States would be significantly hotter than normal this summer…and for once, I think the weatherfolks got it right. For us here in upstate NY, it’s more the humidity than the heat. I mean, it’s hot…but that humidity makes it feel like a jungle out there. And I gotta find the gumption to go mow the grass sometime soon. Bah! Maybe if I had a bowl of this tabbouleh waiting on me inside…I might just mow faster? 🙂
CakePants says
Ugh, I did not see the predictions about having a hotter summer than usual, although I sort of expected as much, after having a milder winter than usual. The humidity is killer! One day I think I took three showers. I’ll cross my fingers that you get some cooler weather for mowing!