Tabouli Salad and Resolutions

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!

Tabouli Salad

A fresh flavourful salad is a great choice for dinner or food bowls.

Course Salad
Cuisine Mediterranean
Keyword Tabouli Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Our Growing Paynes

Ingredients

Bulger Wheat

  • 1 cup bulger wheat, coarse
  • Boiling water, enough to cover wheat

Salad Ingredients

  • 1 cup chopped parsley
  • 3 roma tomatoes
  • 1 cup chopped cucumber
  • 2 scallions, chopped
  • 1/4 cup chopped fresh mint

Dressing

  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • sea salt
  • fresh ground pepper

Instructions

Bulger Wheat

  1. 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

  1. 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.  

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Oh go on Paris, influence me….

Sometimes I think the main reason I love going to Europe is the food.  Don’t get me wrong, I love the history, the art, the beauty.  Oh and the wine.  Can’t forget the wine!  But I could just eat my way through Europe.  Good thing we walk everywhere.  🙂

A couple of years ago we took our kids to Paris for a couple of days.  It was such a joy as they really are open to new experiences.  They loved going to the Louvre, the Eiffel Tower, walking in the parks, etc.  And nary a complaint traipsing everywhere in 98F/36C weather.  Thought I was going to melt!

We all had a blast with the food.  They discovered duck, I mean how many kids do you know at ages 7 and 10 request seared duck?  I love it.  One of the best dishes I had was a steamed artichoke topped with smoked salmon, poached egg, and a mustard sauce.  Let me tell you that smoked salmon was the best I’d ever had.  As you know from a previous post I decided to recreate it and it went very pear shaped.  It took weeks to reclaim that pot!  If you run out of water steaming an artichoke it is not pleasant.

Walking home from Pilates class today I was looking for inspiration as how I could make that wonderful dish mine.  There it was in my garden, lovely green tomatoes.  I thought perfect, I’ll do fried green tomatoes instead of the artichoke.  This is a very easy dish to put together.  It took me about 15 minutes or so.  And after working out it is a very light lunch.  And I behaved myself and didn’t pour myself a glass of white wine which would be perfect for this.  🙂

As this is a dish for one I sliced two small green tomatoes.

Poached egg and salmon 1 2013

Next I seasoned them with salt and pepper then coated them in egg and panko bread crumbs.  Normally I do a beer batter for these but this is just a quick lunch.

Poached egg and salmon 4 2013

For the mustard sauce I used a couple spoonfuls of stone mustard.  The latest one I’ve tried was a local one with garlic.  Very nice.  I mixed in a bit of olive oil and a few splashes of white balsamic vinegar.

Poached egg and salmon 2 2013

In a small frying pan I get the olive oil nice and hot and pan fry the tomatoes.  You want to soften them as raw green tomatoes will make you sick.  As the Unorthodox Epicure pointed out in one of his posts recently.  The things you learn!

Poached egg and salmon 5 2013

While these are cooking you want to prep the poached egg.  While it is poaching layer the tomatoes and smoked salmon and place the egg on top.  Drizzle with the mustard.

Poached egg and salmon 6 2013

The runny yolk really brings all the components together for a delicious lunch.

Poached egg and salmon 8 2013 Poached egg and salmon 9 2013

Paris has been good to me.  😉