Today, because I wanted to eat something delicious (and healthy!) for lunch, I made a big bowl of Tabbouleh. Do you know this vegan Lebanese dish? It’s crunchy with cracked wheat, and fragrant with fresh parsley and mint. Even meat-eaters love it.
Tabbouleh’s only requirements are Bulgar wheat, olive oil, lemon juice, fresh mint and parsley, plus a diced veggie or two. Feel free to add diced cucumber, diced green beans, or diced just-about-anything your garden or farmers market can provide.
For today’s tabbouleh adventure, I used zucchini, scallions, and heirloom cherry tomatoes. ‘Twas awesome.
A note about Bulgar wheat. If your supermarket doesn’t sell this cracked grain, seek it out at health food stores and Middle Eastern markets. Or, just hop a flight to Lebanon. Tabbouleh — and Bulgar wheat — are staples there.
I found coarse Bulgar wheat at my favorite farm store. So no jet-lag for me.
Meanwhile, prepare the veggies and herbs:
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Give everything a good stir, and then…
And here comes the hard part.
Cover the bowl with plastic wrap, and pop it in the fridge for at least 1 hour. This way, the flavors will have a chance to become acquainted with each other.
And before you serve the salad, be sure to taste it carefully. Does it need more salt? Pepper? Lemon juice? Stir these in as your taste buds dictate.
Pour out some Cabernet Sauvignon or Claret (Coppola claret would be my first choice)…
Need a printable version of the above? Here goes:
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