Word: tabouli
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Dates: during 1980-1989
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Besides the fast food items, innovations in dining hall menus also include shrimp and chicken stirfries, couscous, and tabouli. Although these have received mixed reviews from students, it appears they are here to stay...
Students diverge widely in their views of the couscous and the tabouli. Miles F. Ehrlich '87, a Quincy House resident, has nothing but good things to say about the couscous. "The couscous is just perfect," Ehrlich says. "It strikes that perfect balance between clumpiness and granularity. I shiver with delight after every bite...
...tabouli, however, Ehrlich is less ebullient. "I don't touch that stuff. It looks too oily," he says...
Steven A. Gross '87, also of Quincy House, begs to differ on this matter of personal taste. "Good food entails risk," Gross says. "The tabouli risks and satisfies. I don't know what else one can say about the tabouli...
...tabouli did not go over as well as the rest of the new salads on the salad bar," says Kevin M. O'Loughlin, manager of the Quincy House Dining Hall, adding that "there are some students who like...