We’ve forgotten what the sun looks like in our area. Mother Nature has taken the April Showers bit very seriously, enough to continue into May. Really hope there will be a plethora of flowers soon! Even though the weather calls for a lot of comfort food, sometimes bright light food lets me pretend it’s a lovely spring. Tabouli Salad fits the bill with the fresh ingredients and flavour.
I’m not one for resolutions. We all know how long they can last, we’re lucky if it’s the end of January. But after several years of working on my mental health, injuries, etc, it was time to work on the physical stuff and lose the weight I gained from meds I was on. A big key was doing food bowls with various healthy choices to mix and match so I wouldn’t get bored. Tabouli salad is a great addition to this.
For this version I went heavy on the bulger wheat as some of the ingredients are quite strong and if I was going to be in a small cubicle with clients I couldn’t have dragon breath. I mean, dragons are cool if you are in Games of Thrones but not when you want clients to come back. The recipe will reflect the usual balance rather than what is shown in the photos.
Technique for Tabouli Salad
The bulger wheat needs to be prepped first. You can either boil the wheat for 12-15 minutes or add boiling water to the wheat, cover and let steam for 45 minutes. I tried both ways and they work but the steaming gives it a better texture.
Add the wheat to a bowl and add boiling water until it’s about 1/2in/1.5cm above the wheat. Cover with a tea towel and let steam for about 45 minutes or until all the water is absorbed.
While the wheat is steaming prep the fresh ingredients. I used parsley, tomatoes, cucumber, mint and scallions. You can add other ingredients such as celery or garlic. For the tomatoes discard the seed pulp. Chop all the ingredients into small bits. Mix the dressing and toss the ingredients and set aside until the wheat is ready.
Rinse the bulger wheat with cold water and drain. Toss with the other ingredients. It’s ready to serve but when not serving keep it covered and chilled in the fridge.
I enjoyed it with a soft boiled egg and smoked salad. Brain food!
A fresh flavourful salad is a great choice for dinner or food bowls.
- 1 cup bulger wheat, coarse
- Boiling water, enough to cover wheat
- 1 cup chopped parsley
- 3 roma tomatoes
- 1 cup chopped cucumber
- 2 scallions, chopped
- 1/4 cup chopped fresh mint
- 1/4 cup lemon juice
- 1/3 cup olive oil
- sea salt
- fresh ground pepper
Boil water. Pour over the wheat until it’s covered by about 1/2in/1.5cm. Cover with a tea towel and let stand for 45 minutes or until the water has been absorbed. Rinse with cold water and drain.
Fresh Ingredients and Dressing
Mix the fresh ingredients and dressing together. Set aside until the wheat is cooked and drained. Toss everything together. It is ready to serve. Store in the fridge covered.
One of my favorite Middle Eastern salads. So refreshing and tasty.
And easy! Should have made this years ago.
Beautiful salad! I find it kind of overwhelming made the “usual” way, dragon breath or not. I’m going to miss GOT!!
Thanks. Me too, loving this season of GOT! Such a well done show.