Tabouli. Tabouleh. Tabule. It is crazy how many spellings there are to this dish. There are equally as many various forms of ingredients. Feel free to add or subtract any of the veggies.
This is a Mediterranean classic and can be enjoyed on its own, or put in a wrap or sandwich. Speaking of Mediterranean…this is legit. One of my favorite seasons in life was when I was privileged to live in Israel my last semester of undergrad. This is the real deal folks. It’s healthy, light yet filling, vegan, and delicious! I wouldn’t steer you wrong!
Ok, so the recipe. You’ll need:
2 cups bulgur wheat
2 cups water
1 seedless cucumber (or you can take the seeds out yourself)
1 tomato, chopped
1 bunch green onions, chopped (about 8 stalks)
1/2 cup fresh mint, chopped
2 cups fresh parsley, chopped
1 clove garlic, minced
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
2t salt, or to taste
And I used whole wheat wraps to wrap it all up!
Look at this beautiful spearmint plant! I bought this little guy from Whole Foods Market that day.
To ensure the salt and pepper is distributed evenly, combine the last four ingredients in a separate bowl. Once the wheat is ready, add to the veggie-herb bowl. Add the liquid mixture and stir well. This lovely salad can be served chilled or at room temperature. This makes A LOT – about 12 servings, so scale it down if it’s a recipe for one or two people.
To give our wraps some kick, we covered them in hummus. Forgive the mess…when you’re hungry, you’re hungry.
Add the tabouli and wrap it up! Yeah!