Tabbouleh Salad

I really love eating my veggies, and this salad is full of ‘em. And it’s delicious and versatile. It is not, however, something that is husband approved. So I when I am in the mood I mix up a big bowl and throw it in the fridge for a weeks worth of quick lunch fixin’s. Quick, easy, cheap makes mouth happy kinda salad.

Tabbouleh Salad

3 cups water

2 cups bulger

1/4 cup mint, chopped

2 bunches parsley, chopped

2 bunches green onion, chopped

1 large english cucumber, diced

2 28oz cans diced tomatoes, rinsed and drained

1/3 cup each of olive oil and lemon juice

salt and pepper

1. Bring water to boil in medium sized pot. Take off heat and add bulger, cover. Let set for 45 mins.

2. Add remaining ingredients, stir until well combined. Cover and refrigerate for an hour to let flavors marry.

GardenGal Tabbouleh Supreme

Tips!

I prefer to let this sit a bit at room temperature before eating, it tastes better when its not ice cold.

A scoop of tabbouleh and a sprinkling of feta is a tasty, filling side or snack.

GardenGal’s favorite Tabbouleh lunch time salad: Bed of your favorite lettuce, scoop of tabbouleh, canned tuna, sprinkle of feta. No need to add dressing as the tabbouleh takes care of that already. Super Yum!