While I was having a coffee with my husband in Barnes and Noble I spotted a book called Skinny Bitch.  With a name like that how could I not investigate further?  It peaked my curiosity and after skimming through the book I knew it was a keeper.  Kim Barnouin speaks the way I do about a healthy lifestyle and is one of the reasons I purchased her book.  She talks about the dirty dozen and the clean fifteen…oh how I would enjoy chatting with her!  It’s all about common sense, buying seasonally, reading labels, herbs and spices pairings, favorite cooking tools, pantry staples, food additives to avoid and the list goes on.  Follow her blog for more tips and recipes.

Tabouli, a Levantine Arab salad, typically has bulgar in it but I do like the idea of using couscous. It’s perfect as picnic food, lunch or in a buffet and I am confident you will enjoy it.  This salad is overflowing with vitamins and minerals.

Serves 4
adapted from Skinny Bitch Ultimate Everyday Cookbook

300ml (1 1/4 cups) boiling hot water
1/2 teaspoon salt
175g (1 cup) uncooked wholewheat couscous (I cheated and used regular couscous!)
1 (15 oz./430g) can white beans, drained and rinsed
50g (1/2 cup) shaved fennel (use a mandoline)
50g (1/2 cup) shaved radishes (use a mandoline)
1/2 cup chopped oven-dried tomatoes
3 tablespoons finely chopped parsley
3 tablespoons finely chopped basil
3 tablespoons finely chopped cilantro (coriander)
1/4 cup shaved red cabbage
1/4 cup grated carrot
3 tablespoons finely chopped red onion
1 tablespoon minced garlic
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon honey

Place couscous in a bowl and add hot water. Cover bowl and let stand for 5 minutes. Remove cover and fluff with a fork. In a large bowl, add all ingredients except oil, lemon juice, zest, honey and cumin. Toss to combine. In a small bowl whisk together oil, lemon juice, zest, honey and cumin. Season with salt and pepper. Add couscous to the veggies and toss. Pour in the olive oil mixture and stir. Serve this at room temperature or chilled.

The Culinary Chase’s Note: Amazing textures and flavors all mingling happily in this dish. This salad rocks!  Enjoy.


  1. MegSmith @ Cooking.In.College on March 5, 2012 at 21:17

    I love that book and this recipe looks great!

    Great pic.

  2. The Culinary Chase on March 5, 2012 at 21:19

    Thanks Meg! It’s a great book and very resourceful. Cheers!