Tabouli

Time: 30 minutes

Yield: ~9.5 servings (I consider a serving 5 1/2 tablspoons or 80 grams if you have a scale)

 

 

Ingredients

 

2 cups cracked wheat (bulghur)*

2 cups very hot water

1 cucumber, chopped

1 medium tomatoes, chopped

1 bunch green onions, (8) sliced

1/2 cup fresh chopped mint

2 cups fresh chopped cilantro or parsley. ( I prefer cilantro)

2 cloves garlic, minced

 

Dressing

1/2 cup fresh lemon juice

3/4 cup extra virgin olive oil

1 teaspoon pepper

1 teaspoon salt, or to taste

 

 

Directions

1. Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.

2. Drain any excess water, if necessary, and squeeze dry.

3. Combine the salad ingredients, including wheat, in a medium bowl.

4. Mix the dressing ingredients together and stir into the salad mixture.

5. Serve chilled or at room temperature (I prefer chilled)

 

Personal Notes

-If you chop up the vegetables while the chracked wheat is absorbing the water you'll finish about the same time as the bulger is done absorbing.

-Maybe add half a tomato (chopped) more; I had a hard time tasting the tomato

-Very flavorful

-Might be better served with pita chips than cucumbers; people enjoyed a little bit of saltiness. That being said, I loved having the tabouli with cucumber slices.

-After refrigerating and before use make sure to stir the tabouli

*Cracked Wheat can be found in the 'Healthy Isle' of Stop and Shop (It'll save you the time I spend looking for it!)