Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Wikipedia
My definition: That cold stuff in the fridge mommy always had on deck which saved me when I was hungry, wanted something tasty without cooking myself a full meal. It’s simply satisfying even by itself. The parsley and tomato’s (together) is very refreshing!
Bulger wheat is one of many grains humans should consume, some say daily. Other good grains are : Quinoa “The mother of grains” , Teff (A tasty tiny grain that can be used like corn starch to thicken soups and sauces) Buckwheat (a hearty and ancient alternative) and flaxseed( my favorite).
This salad is great with your spicy wraps, gyros, and as a side to hummus. It’s about 5$ to make (including the fresh vegetables) and stays as a staple chilled in the fridge for up to a week.
There are pre-made mixes but you can DIY also
- ¼ cup bulgur
- ½ cup boiling water
- 1 cup chopped parsley
- ¼ cup chopped fresh mint leaves
- 5 tomatoes, diced
- 1 onion, finely diced
- 2 teaspoons olive oil
- 1 lemon, juiced
- salt to taste