Tabouli


tabouli

I have this very elite list of items that must always be stocked in my fridge or pantry open-faced-shelf-that-is-overwhelmingly-messy. I do replenishment no less than once a week, up to three times if I’m having an anxiety attack/making a peanut butter and jam fort (you bring the pillows! I’ll bring the a budding psychosis/bedsheets!).

This list is more exclusive than a Scientologist church, more steadfast than a Scientologist’s belief in absolute bullshit, and pretty much more old hat by now than, well, an old hat. But every once in a never, something special comes along. A glimmer of newness. A new character in my episodes of manic ritual. I’m clearly talking about tabouli.

…skip all the jibber jabber and get to the recipe…

tabouli

tabouli

Tabouli is slowly infiltrating my life/fridge (is there really a difference between the two?), joining the ranks of my current all star line up: crunchy peanut butter, jam, cottage cheese, Icelandic yogurt, dark chocolate, artisanal ice cream (I wish I was being pretentious for affect. I am not.), banana peppers, protein bars, and low carb rice or rye crackers. Basically, I live the pregnant woman’s dream, 24/7/365, without the spawning of any horrible creatures. (You’re welcome, society.)

So, noticing my penchant for tabouli and its eerie ability to be gone in 60 seconds much like that fabulous Nicholas Cage movie that definitely never made anyone want to kill themself because they don’t want to live in a world that allows Nicholas Cage to exist, I decided to make some of my own.

2 pounds of my own.

It lasted a week. Almost.

Tabouli is just very, very tasty stuff. It’s low calorie, filling, refreshing, and light. I added the some chayote after discovering one hiding in my vegetable crisper in lieu of the optional cucumbers you’ll sometimes come across in tabouli. I also made it extra garlicky and oniony enough to ruin a lot of friendships. Both decisions were exceptionally worth it.

I don’t even need friends. I have cottage cheese and peanut butter for that.

And 2 pounds of tabouli.

tabouli

TABOULI
Feeds 6-7, 1 cup servings
Adapted from WHFoods.com Tabouli Salad recipe

Ingredients:

  • 1 cup dry bulgar
  • 2 cloves garlic
  • 80g red onion, diced
  • 100g chayote, peeled and diced (or cucumber, if you aren’t feeling adventurous/don’t find a chayote hanging around your vegetable crisper)
  • 3 cups parsley, minced
  • 1 tablespoon white wine vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon olive oil
  • 200g tomatoes, cored, seeded, and diced
  • 1 teaspoon black pepper
  • 1 tsp salt

I should’ve made three pounds:

Cook your bulgar according to the instructions on the box. Speaking of which, have you guys noticed that Whole Food’s bulk aisle now prints out instructions on how to cook certain things – like bulgar – on the make-your-own label thinger? Amazing.

While your bulgar is cooking, put your garlic and onion in a food processor and pulse just a few brief times to mince them a little. Transfer to a large mixing bowl. Toss the chayote or cucumber in the food processor and again, pulse just 2 or 3 times to get the pieces a touch smaller. *I am terrible at chopping things so you may be able to skip these steps if you’re less inept than I.* Add the chayote to the large mixing bowl. Get the parsley in the food processor now and mince that sucker. Just don’t do it too much – we don’t want liquid parsley or whatever happens to parsley when you murder it. Add to your mixing bowl.

Once your bulgar has cooled, add it to the large mixing bowl along with the diced tomatoes and toss. Add the vinegar and lemon juice (if you’re not sure how much lemon juice you’re into, start with a tablespoon and keep adding until you’re satisfied) and toss once again. Salt and pepper that sucker. Toss, toss, toss. Drizzle the olive oil in and toss once more. Taste and adjust your lemon juice or vinegar or salt or pepper or love. Refrigerate for a few hours or just eat immediately if you’re like me and can’t just sit around watching tabouli not being eaten.

NUTRITION
nfp

About these ads

4 comments

  1. hahah I love how you crossed off the different spellings in that first pic.

  2. I adore bulgar. Not particularly fun fact: tabouli is one if the rare foods that gets me to eat raw tomato.

  3. Funky foodie · · Reply

    I love Tabouli. But fresh mint and cucumber make me Horrendously ill.. and Surprise surprise.. they’re often two huge ingredients in Tabouli.. I LOVE that yours is joyously mint-free! I read you recipe for baba ganoush yesterday.. and made it today. Now I know what I’m making tomorrow (which will go amazingly well with Baba ganoush in a wrap..)

  4. […] when I shared my Tabouli recipe a few weeks ago, I made mention of my master grocery list. It’s evolved over time – I’ve […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

thom:::woodley

films::ads::stories::content

Brooklyn Porridge Co.

comfort food redefined

Keepin' It Kind

Kind Food. Kind World.

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

thelittleloaf

Homemade Memories

theBERRY

That's What She Saw | Berry Love

saucysmile

Where the belly rules the mind!

Baker Bettie

Baking Science Made Easy

Food Fitness Fresh Air

Devoted to taste, health and happiness

Farmers Market Vegan

Kale & chickpeas with a side of social justice.

Pb & Jess

Having my PB&J and eating it too

Cupcake Artist

One bite is never good enough

Vegan Shop-Up

an all vegan pop-up market

my little happies

here is where i explore all the little adventures and happenings in my life that make me happy.

Kristens Kreations

Welcome to My Kitchen

whisk flip stir

Vegetarian comfort food, because it's rough out there.

Follow

Get every new post delivered to your Inbox.

Join 4,287 other followers

%d bloggers like this: