Israel Inspired Tabouli

One of my favorite, healthy dishes from Israel is the wonderful Tabouli we enjoyed as a pre-course to almost every lunch or dinner. It was refreshing and delicious. I knew it would be one of the first things I wanted to attempt to duplicate when I came home.

This recipe is a great side dish with fish or chicken, or to be eaten as a snack. Packed with whole grain for protein and fiber as well as nutrient rich parsley, onion, and tomato. A touch of olive oil provides necessary Omega-3 fats. Tabouli is a great salad to add to your regular recipes.






1 cup boiling water
1 cup Bulgar wheat
1 tsp. sea salt
¼ cup olive oil
¼ cup lemon juice
2 1/2 cups parsley, chopped
½ cup mint, chopped
1 red onion, finely chopped red onion
½ cup finely chopped plum tomato
½ cup chopped cucumber

Place Bulgar wheat in large mixing bowl with boiling water. Cover and set aside for 30 min. After the wheat has absorbed the liquid, add olive oil and ½ of lemon juice. Chill for 30 min, or even overnight. Toss with fork; add vegetables, remaining lemon juice and herbs. Toss until well combined. Serving immediately is great, but I like to let it sit for about 15 minutes, allowing the flavors to meld nicely.
Serves 6 to 8

I want you to have this recipe now...but photos are coming later today. :)