Friday, May 6, 2011

Tabbouleh- Middle Eastern Salad

My family and I loved this very healthy,  fresh, clean and light salad.   I enjoyed every bite of this salad and had no problem going back for seconds.

The Vegetables and Herbs:
  • 2 handfuls of flat leaf parsley chopped
  • 1 handful of mint chopped
  • 1 cup of cherry tomatoes diced
  • 2 cups of cucumber (seeded) diced
  • 1 bunch of green onions chopped
  • 1/2 of a large onion diced
  • 2 jalapenos seeded  diced.

Note:  to seed the cucumber, simply scrap down the center with a spoon until all the seeds are gone. 

    The Grain:
    2 cups of Bulgar Wheat prepared.  To prepare Bulgar Wheat, measure 1 cup of dry Bulgar.  Boil 2-3 cups of water and pour the dry Bulgar into the hot water.  Allow to sit for 10-15 minutes until the Bulgar softens.  Drain water and then wring out all the excess liquid from the Bulgar with your hands. 

    Note:  You can also use Cous-Cous, brown or white rice or Quinoa instead of the Bulgar Wheat.

    The Dressing:

    • 1/2 cup of fresh lemon juice
    • 1/2 cup of Extra Virgin Olive Oil
    • 3-4 cloves of garlic grated
    • Salt to taste

    Pour Dressing over salad and allow to chill for 30 minutes before serving.

     Makes about 8-10 cups of salad.  This makes a great side dish for any grilled meat.  Enjoy.