Tabbouleh

I have been searching for healthy and filling meals to pack in my little red lunch bag for work. Picking a recipe for lunch is an art in itself. Too heavy and I will be staring off into space instead of keeping production and using that brain. Too light and I will be furtively searching through my drawers for something chocolaty to tame the munchies. This tasty salad seemed to be the perfect choice.

Tabbouleh
1 cup water
1/2 cup whole grain bulgur
zest and juice of one lemon
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 scallions, sliced thinly
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1 7-ounce can garbanzo beans, rinsed and drained
1/2 cucumber, peeled, seeded and diced
1 tomato, chopped
1/2 cup flat leaf parsley, chopped

Boil water and pour over bulgur and let sit until water is absorbed and bulgur is cooled. In a small bowl combine lemon juice, lemon zest, olive oil, garlic and seasonings mix. Pour over cool bulgur and add vegetables and toss. Serve on a bed of lettuce with a nice whole wheat pita.

Print This Recipe