Butternut Tabbouleh
Today is the day our Austin adventure ends. We’re packing our bags and preparing for long drives north, back to reality and moderation and freezing cold temperatures. As I leave Austin, I find some peace in knowing that I can recreate my favorite dishes here at home, like I’ve done with my Israel experience. (Tacos, coming up!)
This wintery spin on traditional tabbouleh will go down as the last meal I cooked in our modern white and wood kitchen here. It was inspired by my trip to Israel last fall, which I’ve talked about in this quinoa dish and this tahini shake. Like I’ve said already, Israel is complicated. The people and places we visited, though, were warm and inviting, not to mention gorgeous. That magical Mediterranean air really makes the scenery sparkle.
I included quite a few photos below to round out the Israel experience. This herbaceous salad is just right if you’re craving a light, healthy salad or side while we wait for spring. Tender, cubed butternut replaces the traditional tomatoes and I added some cranberries for intrigue. Adios from Austin, I’ll be posting soon from Kansas City!
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