I hope everyone enjoyed their Mother’s Day weekend (at least here in the US).  I was planning on sleeping in yesterday but instead woke up to sweet lil’ faces telling me they love me at 6:15am.  My boys were so excited to get me up and give me their lovin’ so how could I complain at my lack of sleep?  Although I’m not completely sold on Mother’s Day I do like that it’s a great excuse to get the family together for some quality time.
We went on a long hike outdoors as a family (check out my InstaGram pics) to a place I’ve been wanting to take my hubby and older kids for a long time.  They did great for it being such a long walk (2 hours) and we were totally beat by the end of it.  We ended our day with a golf lesson for the older kids and veggie burgers from a local burger joint.  The burgers were just “eh” but at least I didn’t have to cook!  I do feel blessed!
This is such an easy dish to throw together for dinner on hot nights or to take along to potlucks and parties.  You can adjust the ingredients to your liking.  We like ours served up with little pita wedges.
Tabouli
makes 6-8 servings
Ingredients:
1 C. water (use good filtered water)
1 C. bulgur wheat
1 C. minced fresh parsley
1/2 C. minced fresh mint
1/2 C. finely chopped green onions
1 C. halved grape or cherry tomatoes
1/2 C. slivered toasted almonds (or use pine nuts)
3 Tb. extra-virgin olive oil
3 Tb. fresh lemon juice
3/4 tsp. sea salt (or to taste)
1/2 tsp. cracked black pepper
Directions:
1.  In a large bowl, pour the water over the bulgur wheat and let stand, covered, for 20 minutes, or until all the water is absorbed.
2.  Toss in the parsley, mint green onions, tomatoes and almonds, mixing together.
3.  In a small bowl, stir together olive oil, lemon juice, salt and pepper.  Pour evenly over the wheat mixture, toss again.
4.  Cover and chill in the ‘fridge for at least one hour before serving.
NOTE: Add in your favorite ingredients!  Try mushrooms, zucchini, garlic…or substitute the bulgur wheat with quinoa!

 

Tabouli
Serves: 6-8
 
Ingredients
  • 1 C. water (use good filtered water)
  • 1 C. bulgur wheat
  • 1 C. minced fresh parsley
  • ½ C. minced fresh mint
  • ½ C. finely chopped green onions
  • 1 C. halved grape or cherry tomatoes
  • ½ C. slivered toasted almonds (or use pine nuts)
  • 3 Tb. extra-virgin olive oil
  • 3 Tb. fresh lemon juice
  • ¾ tsp. sea salt (or to taste)
  • ½ tsp. cracked black pepper
Instructions
  1. In a large bowl, pour the water over the bulgur wheat and let stand, covered, for 20 minutes, or until all the water is absorbed.
  2. Toss in the parsley, mint green onions, tomatoes and almonds, mixing together.
  3. In a small bowl, stir together olive oil, lemon juice, salt and pepper.  Pour evenly over the wheat mixture, toss again.
  4. Cover and chill in the 'fridge for at least one hour before serving.
  5. NOTE: Add in your favorite ingredients!  Try mushrooms, zucchini, garlic...or substitute the bulgur wheat with quinoa!

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