Tuesday, May 11, 2010

Tabouli Salad

Tabouli Salad

This Mediterranean salad uses bulgar wheat and is a quick and tasty way to include more fiber into your diet. This whole grain is small and can turn creamy when cooked but it's loaded with nutrition and can pack over 6 grams of fiber into every serving.

Tabouli Salad
The cool cucumbers and parsley in this dish are refreshing so we especially love making this in the summer when we cook a big batch to keep in the fridge for easy lunches all week long.

1 Cup bulgar wheat
1 Cup water, boiling
1 Large cucumber, peeled, seeded and diced
2 Tomatoes, chopped
8 Scallions, chopped
2 Cloves garlic, minced
1 Large bunch fresh parsley

2 Tablespoon olive oil
2 Tablespoon fresh lemon juice
1/2 Teaspoon mustard
Salt and pepper to taste

Tabouli Salad
Bring two cups of water to a boil and add the bulgar wheat. Cover, lower the heat and simmer for about 15 minutes. Remove the pot from the heat and allow to sit, uncovered, for another 15 minutes. Fluff the grains with a fork and let cook.

When the grains have cooled, add the chopped vegetables and dressing. Toss with the parsley and serve at room temperature. Makes approximately 4 servings.

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