Oh helloooo, I've been meaning to post this recipe for weeks (okay maybe months) now. I just made it again tonight along with those sexy falafels from the Thrive Energy cookbook. I have been missing Garbanzo since I moved here, so I wanted to make something as close to that as possible. I accompanied the tabbouleh and falafel with hummus, romaine, and this vegan tzatziki sauce. It was wonderful. I love Mediterranean food.
That's all I got. I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me. Enjoy lovies!
That's all I got. I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me. Enjoy lovies!
Tabbouleh
Adapted from Ina Garten
Serves 4
Serves 4
Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
3 tbs olive oil
1/4 cup fresh lemon juice
2 tsp salt
1/2 cup chopped mint leaves
1 cup chopped flat-leaf parsley
1 english cucumber, unpeeled, medium diced
2 cups (1 pint) grape or cherry tomatoes, cut in half
15 kalamata olives, diced
3 tbs hemp seeds
1 tsp freshly ground black pepper
1 cup bulghur wheat
1 1/2 cups boiling water
3 tbs olive oil
1/4 cup fresh lemon juice
2 tsp salt
1/2 cup chopped mint leaves
1 cup chopped flat-leaf parsley
1 english cucumber, unpeeled, medium diced
2 cups (1 pint) grape or cherry tomatoes, cut in half
15 kalamata olives, diced
3 tbs hemp seeds
1 tsp freshly ground black pepper
Directions
1. Place bulghur in a large bowl. Pour the boiling water into the bowl, along with olive oil, lemon juice, and 1 1/2 tsp salt. Give it a good stir and let sit at room temp for 1 hour.
2. Prep yours veggies!
3. Add mint, parsley, cucumber, tomatoes, olives, hemp, 1/2 tsp salt, and pepper and toss.
4. Chill tabbouleh for a couple hours before serving. Enjoy!
1. Place bulghur in a large bowl. Pour the boiling water into the bowl, along with olive oil, lemon juice, and 1 1/2 tsp salt. Give it a good stir and let sit at room temp for 1 hour.
2. Prep yours veggies!
3. Add mint, parsley, cucumber, tomatoes, olives, hemp, 1/2 tsp salt, and pepper and toss.
4. Chill tabbouleh for a couple hours before serving. Enjoy!
Nutrition facts: 341 calories, 18g total fat, 1.8g saturated fat, 0mg cholesterol, 10.3g protein (12%), 410mg sodium, 39.4g carbohydrates, 9.8g fiber, 4.2g sugar, 64mg calcium
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