Tasty and nutritious -- chalk full whole grains and summer ripened tomatoes and cucumbers -- it also travels well -- no mayo to spoil if an ice chest fails.
I like to kick mine up a couple of notches, adding chickpeas and crumbled feta for protein -- it's practically a meal unto itself.
In the summer, I like to serve tabbouleh with some simple grilled chicken -- hot off the grates or cold from yesterday -- and we've got a tasty & healthy meal.
There are still plenty of tomatoes & cucumbers at local farmer's markets, and now there are lunches to pack, so here's my recipe for . . .
- 2 cups Bulgar Wheat
- 2-4 Tomatoes, such as Roma, seeded & diced
- 1 medium Cucumber, peeled, seeded & diced
- 3-4 Scallions, chopped
- 1.5-2 cups fresh Parsley, finely chopped
- 1/4 cup fresh Mint, finely chopped
- 14oz. can Chickpeas
- 8oz Feta Cheese, crumbled
- 3 Tbs fresh Lemon Juice
- 3 Tbs Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Ground Cumin Seed
- 1/4 tsp Black Pepper
- In a large bowl, add two cups boiling water to bulgar wheat, cover, let soak 1-2 hours. Wheat should be softened when fluffed with a fork.
- While wheat soaks, chop tomatoes, cucumber, scallions, parsley & mint.
- Drain & rinse chickpeas, then add to vegetables.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt & pepper.
- When wheat is done soaking, add vegetables, dressing and crumbled feta and mix well.
As a side dish, this recipe serves a crowd -- easily 8-12 servings.
Or store it in an airtight container in the fridge for several days -- it actually tastes better with time.
You will want to remix after it's been sitting for a while to redistribute the dressing and accumulated juices from the tomatoes.