I thought I’d start off the week with a healthy recipe that you can make this week for lunch or as a side dish at dinner. There are many tabouli recipes out there, but here’s mine! It doesn’t take long to make at all; it’s mainly just chopping time. Not only is it healthy, but is also full of flavor, and my boyfriend loves it. Try it out sometime this week, and let me know what you think!
Side note: it’s vegetarian, vegan, can be made gluten-free if you substitute quinoa rather than using bulgur wheat, and it’s extremely healthy. Here are just a few tidbits (believe me, there are many more) about the ingredients.
- Bulgur wheat is high in fiber and protein, and low in calories.
- Parsley is a great source of vitamin A and C, iron, manganese, potassium, and calcium. Raw parsley is known to cleanse the blood as well.
- Mint aids in digestion.
- Cucumbers can help control blood pressure and can also aid in digestion.
- Lemon juice can help cleanse the liver and contains many nutrients such as vitamins B and C.
Time to make: 20 minutes
½ cup water
½ cup bulgur wheat
1 bunch fresh parsley
6 sprigs fresh mint
2 Roma tomatoes
1/3 yellow onion
2 tablespoons olive oil
3 tablespoons lemon juice
- Using a small saucepan, boil ½ cup water. Once boiling, remove from heat and stir in ½ cup bulgur wheat. Cover and set aside for 20 minutes.
- While bulgur wheat is soaking, mince parsley and mint. If you’re ok with larger leafy spoonfuls like me, you can chop them into not so small pieces. (It definitely saves time.)
- Chop tomatoes, cucumber, and onion into small cubes.
- Combine all these ingredients in a large mixing bowl and mix well. Once mixed, add olive oil and lemon juice to mixture and stir. Chill immediately.
- You can serve right away, or chill overnight. The lemon juice soaks into the vegetables, and I think it tastes even better the next day.
So sorry the picture quality isn’t its best. I was making steaks at the same time (so yummy!), so my multi-tasking skills were being tested.
Have a great week!
Bows and Arrows,