in.gredients

Daily Recipe: Cilantro Tabbouleh

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381156002336372878_200599381It’s always nice to have a salad option when you’re surrounded with the usual unhealthy football snack food. If you’re not in charge of the party, and are at the mercy of your host, bringing a giant bowl of salad is the way to go. That way you’re offering something up for the party, and bringing a healthy option for you (and everyone else) to enjoy.

Tabbouleh (Tabouli, Taboule, Taboli, Tabouleh) originated in the Middle East, and has been a popular dish there for centuries. Traditionally tabbouleh is made with bulgur wheat, parsley or mint, lemon, olive oil and salt and pepper. We made a batch in.house, and chose to use cilantro as it’s growing like crazy down here, and we think it adds a unique (and wonderful flavor) to the salad.

For those of you unfamiliar with bulgur wheat, it’s a nice addition to add to your healthy grains list. Bulgur wheat is  a whole wheat grain that has been cracked and partially pre-cooked. It’s high in fiber while being a low-fat and low-calorie food. If you are gluten intolerant, you can replace the bulgur wheat with quinoa, which makes a wonderful high protein replacement.

Go big and bring a huge bowl of salad to your super bowl party. Everyone will thank you, we guarantee it.

Happy eating!

Cilantro Tabbouleh 

From: All Recipes

in.gredients

  • 2 1/4 cups water
  • 1 cup bulgur wheat
  • 2 tomatoes, seeded and finely chopped
  • 2 green onions, sliced into thin slivers
  • 3/4 cup coarsely chopped fresh cilantro
  • 2 lemons, juiced
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked pepper
  • Salt to taste

Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, lemon juice, olive oil, cumin, pepper and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Written by cscdavis

February 1, 2013 at 7:00 am

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