Annapolis Recipe Swap: Tabouli Salad

It’s Tuesday! Time to link up to Annapolis for some recipe swapping fun.
P+B Honey Recipe Swap @ Annapolis
You know those dishes your mom tried to get you to eat growing up but you never would?
Yeah, this is one of those I boycotted in my early years but have found myself gobbling up lately.
My enjoyment of hummus, guacamole, and feta cheese is further evidence of my slow culinary conversion. The things I missed out on growing up!
I’m going to give you two ways to prepare this, with store-bought kit {found at your average local grocery store in the pasta or rice aisle} or without.

Tabouli Salad – with kit 
{makes about 4-5 cups}

1 box Near East Tabouli mix wheat salad
1 cup water, boiling 
1 tablespoon extra virgin olive oil
1/2 lemon, juiced 
1 large, firm tomato, finely diced 
1/2 cucumber or zucchini, peeled and finely diced 
1/4 cup fresh basil, finely chopped 
1/4 cup fresh parsley, finely chopped 
1 cup crumbled feta cheese
lemon and parsley, for garnish

Immerse bulgur wheat In a large bowl, combine wheat and contents of spice sack. Stir in 1 cup of boiling water. Cover; let stand 30 minutes in refrigerator.

Mix ins Stir in fresh produce and herbs, lemon juice, and olive oil. Cover and chill for 1 hour or overnight.

Serve Just before serving add in the crumbled feta and garnish with lemon wedges and parsley. Or spoon in to your favorite pita. Can’t beat that combo.

I’ve found this to be a great lunch from time-to-time. It’s so quick to make too. Usually I’ll mix it up the night before {it only takes about 10 minutes} or the morning of and eat it chilled for lunch. Such a great, healthy lunch option. When the Near East kits go on sale I usually buy up several of the tabouli kits along with their couscous varieties {the toasted pine nut one is my favorite!}.

Tabouli Salad – mom version 
{makes about 4 cups}

1 cup bulgur wheat, fine 
1 cup water, boiling 
1 cup parsley, finely chopped 
1 large, firm tomato, finely diced 
1 cucumber, peeled and finely diced 
1/4 cup or less olive oil
2 cloves fresh garlic, minced 
1/2 lemon, juiced 
sea salt, to taste 
mint, chopped and to taste {optional} 

Immerse bulgur wheat In a large bowl, combine bulgur wheat and boiling water. Cover and let the wheat absorb the water, about 30 minutes.

Mix ins Express garlic and squeeze lemon juice into olive oil. Stir into wheat. Stir in remaining ingredients. Chill.

Serve Spoon into a soft pita or eat straight out of the bowl.

I’m so glad my taste buds are finally growing up and realizing all the goodness they’ve been missing. While my kiddo may still be eating a peanut butter and honey sandwich still, I’m certainly enjoying an extra boost mid-day.
{Bob’s Red Mill is the bulgur wheat variety I recommend and can be found at most grocery stores.}


One comment

  1. Steven says he wants me to make this pronto! 🙂

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