Tabouleh salad

Good morning, veggies!  Looks like as summer nears closing, we're FINALLY starting to get some hot weather here in Vancouver - this is by far the worst summer for weather I can remember, but I guess better late than never?  While it's still nice out, I wanted to blog my friend Sadie's recipe for tabouleh salad - perfect for summer: full of fresh flavour, nice and light and perfect for hot weather/picnics/barbecues, etc.

Tabouleh Salad

Soak 1 cup dry bulgur in 2 cups warm water for 30 mins. Drain.

Chop finely:

1 cucumber

1 red onion

4 large tomatoes (I like them seeded :))

1 handful fresh mint 

2 handfuls fresh cilantro (or parsley)

Add:

juice of 1 lemon

½ tsp Allspice

Salt and pepper to taste

We brought this on a weekend wine trip with us earlier in the year, and dare I say it was almost better the next day, after the flavours fully had a chance to mix together?? 

About a month ago, I had my friend J. over for dinner and she also brought a tabouleh salad, although instead of bulgur (and a few of the other ingredients listed above), she used quinoa and parsley (more traditional in tabouleh, I think). I really enjoyed the texture of quinoa in it, and it adds a little more protein than bulgur.  Choose whichever you like :)

1 cup uncooked Quinoa = 22 grams protein
1 cup uncooked Bulgur = 17.2 grams protein

Enjoy the rest of your summer, wherever you may be!

 (Pictured: Tabouleh salad, a crisp rosé, homemade hummus on fresh rosemary bread)