A very healthy light dish that’s become a favorite of ours is tabouli. It is so simple to make and now that tomatoes are becoming available locally, is a great spring/summer dish, requiring almost no cooking. I make it with more bulgur than is traditional and a bit less parsley, so it can even be eaten as a main dish. Both scallions and parsley have loads of vitamin A, K, C and B (folate), plus magnesium and calcium. And bulgur is a great source of protein and fiber. Best is to prep ahead in the morning, serve in the evening and not refrigerate in between.
Ingredients
1 cup of fine grain bulgur
2 bunches of parsley chopped fine, thick stems removed, or run it through the food processor
Three large scallions, sliced and chopped
4 medium to large tomatoes diced. Or use 3 and some cherry tomatoes
juice of one large lemon
1/4 cup of olive oil.
salt and pepper to taste.
Directions
Wash the parsley and allow it to completely dry if you plan to run it through the food processor. In the meantime soak the bulgar in cold water. Make sure the water covers it in the bowl. After 15 to 20 minutes, you can wrap it in a dish towel and squeeze out the excess liquid. Combine all of the ingredients. Let sit for an hour or up to the entire day so the flavors have a chance to come together. (serves 6)
This dish is vegan.
For the Bulgur we use Trader's Joe's brand. If you can't find, Amazon carries Sahadi or Reis brand. Get fine grain for quick cooking, or even just soaking.
For the Gluten Free -- You can substitute quinoa or amaranth.
For the Carnivore -- this dish would pair well with grilled fish or chicken.