Tabbouleh, Tabouli, or Tabbouli…however you spell it, it is a great side dish to any meal. Lately I’ve made it my main meal, with some sautéed sweet chicken and olives. Pair with my whole wheat pita and you have a filling meal.
- 1/4 cup bulgur and quinoa, cooked
- 2 tbsps olive oil
- 1/2 lemon, juice
- 3 tbsp chives, sliced
- 4 cups chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 roma tomato, chopped
- 1 cucumber – diced small, maybe 1/2 inch cubes
- 1 teaspoon salt
- ground black pepper to taste
Cook your quinoa and bulgur according to the instructions on your package. If you find them separate, the recipe is typically made with bulgur. Take the parsley and put it into the food processor along with your fresh mint and chop until very fine and mixed. (Diet hint- spinach is an appetite suppressant, add a cup of fresh spinach to the food processor to add, you won’t notice the difference and get the added benefits). I usually have to chop in small batches with the greens close to the blades. Place your parsley and mint mixture in a bowl and add your chives, lemon juice, diced tomato, diced cucumber, cooked bulgur, and salt and pepper. Mix and chill for an hour. Serve when ready. This usually makes enough for a day or two of salads.