MEATLESS MONDAY'S- Tabouli

This is actually one of my favorite summertime salads. I can definitely have it for a light dinner or as a side dish with a veggie burger or a Smart Dog. But it does just fine on it's own too. If you want to experiment, I've seen it made with quinoa instead of the bulgar. I haven't yet tried it that way but do intend to one of these days really soon. Quinoa is a whole protein and a great way to get more protein into your diet!

Try it out and let me know what you think. Share any adjustments or modifications you might use too, so the rest of us can try different ways.

Recipe: Tabouli
Tabouli, sometimes spelled tabbouleh or tabouleh, is a cold Lebanese salad made with bulgar wheat, lemon, garlic, tomatoes, mint, and parsley.

Yield
-6-8 servings

Time
-1½ hours

Tools
-medium bowl
-wooden spoon
-plastic wrap

Ingredients
-1 c bulgar wheat, dry
-1½ c boiling water
-¼ c lemon juice
-¼ c olive oil
-2 cloves garlic, minced
-1-1½ t salt
-black pepper
-4 scallions, minced
-1 packed c parsley, minced
-10-15 mint leaves OR 1-2 T dried mint, chopped
-2 medium tomatoes, diced

Directions
-Put the bulgar in the bowl, cover with water, and let stand until tender, at least 20 minutes.
-Add lemon juice, oil, garlic, salt, and pepper and mix well. Cover and refrigerate for at least an hour.
-30 minutes before serving, mix in remaining ingredients. Serve cold.