After a long weekend of eating and drinking like this past one, we like to detox a bit before the next weekend hits. I’m a big fan of Mediterranean food and in the summer it tastes even better. Last Monday night, I whipped up this quick and easy tabbouleh recipe for dinner. I served it with some pita bread, roasted red pepper hummus and oregano and lemon baked chicken.
One of the best things about this recipe is that it lasts for days and it only gets yummier. I’ve been eating the leftovers for lunch the past few days and plan on making it again and adding chickpeas and feta cheese for a more Greek-style salad.
On a different note, I’m heading out to Mexico tomorrow for my friend Amy’s bachelorette party. The rest of my day will be filled with packing and wrapping up some work things before I head out. I’m super excited about the post on Blog Better today — if you’re a blogger, it’s worth checking out and sharing with your blogger friends ;)!
adapted from Epicurious
- 1/2 cup fine bulgar wheat
- 3 Tbsp olive oil
- 2 bunches of flat leaf parsley, finely chopped
- 1/3 cup mint leaves, finely chopped
- 1 cup tomatoes, diced
- 1/2 English cucumber, seeded and chopped
- 1 lemon, juiced
- S&P to taste
Pour 2 cups of boiling water over tabbouleh and let it sit for 15-20 minutes until tender. Strain and rinse with cold water. Squeeze excess water out.
Meanwhile, combine the remaining ingredients through lemon juice, add cooled tabbouleh and stir. Season to taste. Serve slightly chilled and store in the refrigerator.