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!
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)
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.