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Tabbouleh Salad

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Something Mediterranean-inspired sound good for this Meatless Monday?  I think yes!  This could easily be turned into a light lunch salad with the addition of a lean protein like shredded chicken- or keeping with the vegetarian nature of the dish- adding some chickpeas!  

I totally took advantage of the latter suggestion- and actually skipped out on cereal for dinner, and made this for myself. 

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Firestation stole my Fireman for the evening.  Solo at spin class made for a ravishing woman on a mission to find something that will fill me up, but wont undo my 60 minutes of torture on that blasted bike. 

Anxiety fills me thinking about the burn in my quads at the moment.. so back to the salad, please. 

The most basic of fresh ingredients here.  The fresh herbs make for the super fragrant dish. Don’t skip on those!  Spare the extra $0.60-$1.00 and toss some of these in your shopping cart.  They make all the different in your meals- especially this one.  Combine your (quick-cooking) bulgur and boiling water in a large mixing bowl.  I boiled my water in the microwave for ease of prep.  You can also do this step ahead of time.. you’ll need about 30 minutes for the bulger to soften up.Add in the remaining ingredients, plus some feta cheese and cumin spice.  I opted for the marinated feta cheese from the deli section of my grocery- Just for the extra twang- but original feta works well here, too.  Hello, color explosion.  Super simple and lightened up to boot!  Can someone pass me a spoon?  Or a shovel.. either will work. 

Tabbouleh Salad

Yield: 8

Serving Size: 1 cup

Tabbouleh Salad

Ingredients

  • 1 1/2 cups uncooked bulgur
  • 1 1/2 cups boiling water
  • 1 cucumber, peeled and diced (about 1 cup)
  • 1 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 cup diced tomato
  • 1/2 cup chopped green onions
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra virgin olive oil (any fragrant oil works!)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspood gruond cumin
  • 5 ounces feta cheese

Instructions

Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain.

Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill, at least 1 hour.

Nutritional Information:

Calories 164; Fat 5 g; Carbohydrate 25 g; Fiber 6 g; Protein 8 g

http://chocolate-broccoli.com/2012/03/tabbouleh-salad.html

 

Comments

  1. I made some of this last week, your recipe is similar to what I’ve been making for years, but never thought to add feta for some reason, will have to try that next time.

    I do mix things up a bit at times using grains other than bulgar. I’ve used quinoa a number of times and this last batch, I used up some cooked freekeh that I had on hand.

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