Hi everyone! Happy Monday, just popping on here for a quick recipe post to share with you all. Over the weekend, I shared what I bought at the market and what I planned to cook with it- read it HERE. BUT I found some leftover bulgur wheat when I was clearing out the pantry, saw my fresh tomatoes, and was really feeling a fresh herby salad. Plans out the window, as per usual.
So, yesterday morning, I made tabbouleh for the kids and Joel to have at dinner (I worked that evening) and I thought I’d share the recipe here, because it’s such a perfect summer meal. Simple, fresh, doesn’t heat up your kitchen much, lots of raw cooling veggies and herbs, and so tasty. It’s unfussy and ready to be packed up for the beach or other impromptu outings. There are SO many amazing versions of tabbouleh, this one just happens to be the one I’m loving lately. It’s based on THIS recipe by Ottolenghi. I didn’t eat this batch since it contains wheat, but I’ve made this many times with both quinoa and millet in place of the bulgur and its still perfect.
This will keep in the fridge a few days, and doubles (or triples!) well to take to a potluck, BBQ or picnic- or to just have on hand for a few days of lunches. We served it with THESE amazing cumin tahini lentils, which are an all time favorite recipe of ours (I always double the recipe to have leftovers). It would also be amazing with some falafels or hummus! This should serve approx 4 as a side. Enjoy and tag me on Instagram @mamaeatsplants with your rendition so I can see!
simple fresh tabbouleh
1 cup bulgur wheat (or sub quinoa or millet for gf option)
4 medium tomatoes, chopped, or 1 pint cherry tomatoes, halved
1 large cucumber, chopped small- approx 1/4 inch pieces
2 shallots, chopped small (or red onion or 4 stalks green onion)
1 large garlic clove, minced/crushed
1 large bunch parsley, chopped finely
1 bunch mint, stems removed and leaves chopped finely
1/2 teaspoon ground allspice (optional)
juice and zest of 1-2 large lemons (I like things REALLY lemony and I use 2. adjust accordingly)
good quality extra virgin olive oil, to taste- anywhere from a few tablespoons to 1/4 cup. (easily omitted if you prefer not to consume oil)
salt and black pepper, to taste
Bring 2 cups water to a boil, add in the bulgur and simmer approximately 12 minutes or until tender. Drain and rinse with cool water to stop the cooking and remove residual sticky starch. If using quinoa, use the same method but should only take about 10 minutes. Set strainer with grains aside while you chop all the veggies and herbs.
Toss all ingredients together in a big serving bowl. Taste and adjust seasonings- add more salt, lemon or garlic as needed and enjoy!