Favorite Frugal Recipes: Tabouli

As I make my way into the 5th month of pregnancy, I’m trying more and more to eat healthier in terms of whole grains and vegetables.  Last week when I was on a bit of a Mediterranean kick, I tried this great recipe for tabouli, made with lots of bulghur wheat, parsley, lemon juice, olive oil, and tomatoes and cucumber.  It was so good that I almost ate a whole helping just “taste testing” it before I put it in the fridge to chill.  As the weather warms up over the next few months, this salad will definitely take a regular place on our menus. 

You could probably make it a full meal salad by throwing in some chickpeas and feta cheese as well.  We made a half recipe of this and it was plenty for 4 ample servings.  Also, I just used a little dried mint from a tea bag in place of the fresh mint, and it seemed to taste okay!

Tabouli

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

·  Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.

·  Drain any excess water, if necessary, and squeeze dry.

·  Combine the salad ingredients, including wheat, in a medium bowl.

·  Mix the dressing ingredients together and stir into the salad mixture.

·  Serve chilled or at room temperature.

·  Makes about 8 cups, 12 to 16 servings.

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2 thoughts on “Favorite Frugal Recipes: Tabouli

  1. LOVE tabouli! It doesn’t feel warm enough to eat it in my area yet. . . I sometimes add the zest of the lemon too. ANd I’ve used dried mint before also!

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