I work from home, or running in and out of my home all day long… which means I eat at home. If I don’t make myself a big container full of something healthy at the beginning of the week, I will eat a bag of goldfish crackers and 8 pieces of cheese for lunch. So on Sundays I will hit up the farmers market and make something healthy and stick it in the fridge, then attack it with a fork on the go throughout the week.
Now it’s spring, which means I want bright flavors and herbs herbs herbs. Here is how I make my tabouli, and eat it all week long. Get my tabouli recipe after the jump…
Jaime’s Tabouli Recipe
1 cup cooked & cooled bulgar (I used red bulgur here, but white is fine too, or cracked wheat is also great)
2 cups minced fresh parsley
½ cup minced fresh mint
½ cup minced fresh scallions
3 medium diced tomatoes
1 medium cucumber, seeded and diced
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
Juice of one lemon
Mix all the ingredients except the olive oil. Let sit in the fridge for at least an hour for the flavors to meld. Don’t add the olive oil unless you are going to serve the whole salad at once (so if you are bringing it to an event, add 3-4 tbls olive oil and then serve). Instead, when you go grab yourself some tabouli, add a tsp or so of olive oil (to taste) right before you eat it.
Sounds delicious! I’ve tried it with Farrow too. It’s like barley.
Tabouli dishes look very attractive. I will practice cooking according to the recipe you shared.