My Favorite Tabouleh Recipe

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I must admit that tabouleh (pronounced “tuh’bool’eh”) salad has to be my favorite salad in the world. Unlike many salads, which fail to fill you up or are loaded with too many fat or caloric dense ingredients, tabouleh has just the right amount of good carbs, fiber, and good fats that are essential for a good diet.

As a matter of fact, I generally eat about a serving (1 cup) of this Mediterranean gem almost every night, to ward off late night cravings without consuming a gang of fat producing calories before bed. I’ve been told that I will soon turn into walking tabouleh.

However, once you experience this great dish for yourself, you will see why I am hooked. Another great benefit is the wonders it does for your skin (via the extra virgin olive oil), and how you will begin to see the fat shed from your body. Enjoy tabouleh alone, as a side dish with lean meats, beans or lentils, or even enjoy the delicious juice produced from the lemon or lime juice and olive oil. In fact, you can use the juice as a dressing for other salads as well.

Tabouleh

1/2 cup medium grain bulgur or quinoa (or substitute w/Miracle Rice (http://budurl.com/nograinnoodles) for a “grain-free” alternative)
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves

For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt or sea salt
1 tablespoon extra-virgin olive oil

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.

In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.

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Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.

Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils

Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.

Morph 4: Serve as a small side salad with fish.

Yield: 6 (1-cup) servings