Wednesday, February 23, 2011

Tabouleh Pita Pockets

This is not the best picture. I took it while eating lunch at work. Anyhow, this is a superb and easy meal. It is so tasty, refreshing, and healthy. It is perfect for lunch, a quick dinner, or a nice summer meal. Serve it with hummus and whole wheat pita. I got the tabouleh recipe from the Skinny B**** in the Kitch cookbook. You can change up the recipe any way you like. I changed the recipe a bit and added more cucumber, parsley, and mint and cut back on the olive oil. You can also make a great tabouleh without the bulgur wheat and add some red bell pepper and more cucumber. Either way tastes great!

Tabouleh Salad Pita Pockets
Serves 4-6

3/4 cup bulgur wheat
1 cup boiling water
1/4 cup olive oil (or less)
1 1/2 TBS lemon juice
1/2 tsp fine sea salt
1/4 tsp pepper
1 tomato, cut into a 1/2 inch dice
1 cucumber, peeled and cut into a 1/2 inch dice
1/4 red onion, finely chopped
1 bunch roughly chopped fresh curly parley or more if you like
1/2 cup roughly chopped fresh mint

  1. In a large bowl combine the bulgur wheat and boiling water. Cover and set aside for 30 minutes. 
  2. In a small bowl combine olive oil, lemon juice, salt, and pepper. Set aside.
  3. Add the tomato, cucumber, and onion to the bulgur wheat. Stir in the parsley and mint. Add the dressing and toss gently.
  4. Eat as a side dish or serve in a whole wheat pita with hummus. 

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