My friend Dori, who writes the blog (703) Mommy and Me, recently made this delicious Tabouli Salad when we were over her house for dinner. Not only did my husband and I love it, but Olivia ate three helpings of this healthy side dish! Since I have mint and parsley coming out of my ears and am dying to make this, I asked Dori if she’d be willing to share her recipe with my readers. Luckily, she loves me and was happy to share, so enjoy!
My mom used to make us tabouli (or tabbouleh) salad all the time in the summer. The fresh vegetables and herbs make it completely mouthwatering while providing a high protein and low calorie meal. Tabouli is super easy and quick, so it is a perfect side dish (or main meal) for a busy bee. I made this as an accompaniment to a leftover roast chicken Greek pita sandwich.
Pitas: Pita , chicken, spinach, tomatoes, peppers, cucumber, hummus and a Greek yogurt sauce
1 C Bulgar (I purchase mine in the bulk food section at Whole Foods)
1 container of grape tomatoes, quartered
½ English cucumber, chopped
1 C Scallions, chopped
1 C Parsley, chopped
2 tbs Mint, chopped
1 lemon, juiced
3 tbs EVOO
* 1 C Feta, crumbled (optional)
* shredded romaine lettuce (optional)
Mix Bulgar with 2 C boiling water, cover tightly and let it sit for 30 minutes. While the Bulgar cooks you can cut your veggies and herbs. Strain the Bulgar using a mesh sieve making sure to get most of the moisture out of the grain. Mix the Bulgar, veggies, herbs in a bowl. In another small bowl, whisk together the lemon, EVOO, S&P. Incorporate it into the grain mixture and serve. You can also add the crumbled feta and lettuce to the mix or you can top a bed of lettuce with the grain and then cheese.