Good day folks, hope it's been a good day for you all so far. It's been an exciting week for us so far. Our second post '10 Ideas to Engage Toddlers in the Kitchen' was published on Huffington Post Blog. You can check it out here. Small accomplishments that make us happy. Some of you were asking how it works, I will share a separate post on that. For now I submit a blog post on Huffington Post Blog and they get back to me after they have reviewed it, letting me know if they are going to publish it or not. Apparently, not all posts are accepted. Lucky for us that both the posts we have submitted so far have been published. The earlier one is 'What Is in Your Juice & Is It Really Worth It?' If you haven't checked these posts already, check them out and drop in your comments and let us know what do you think about it.
Anyways getting back to our recipe today, I love the Middle Eastern salad, Tabbouleh. It is also consumed as a main-dish salad for summer meals. Well it's spring and the temperatures in NC are already soaring up to 80 's F. So meals are lighter and cooler and what better than consuming seasonal produce. That's how I landed up making Tabbouleh yesterday. I often visit this local deli, on Chapel Hill called Mediterranean Deli to relish their Tabbouleh. However we haven't been there in a while so I thought of making my own. Typically, all Tabbouleh is made up of the same ingredients, however the proportions used can alter the taste. It is inherently a super simple dish, literally tossing ingredients together. It is super healthy too as it is a grain and vegetable based salad. The flavor is what I enjoy the most, the lovely balance of salty, sour, bitter and sweet adds great depth of flavor.
If you liked this recipe share with your friends and family and spread some food love :). For more of our salad recipes click here
Tabbouleh Salad
Ingredients
- 1 cup bulgar. You could even use brown rice. If you want to make if gluten free you can use quinoa.
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup tomatoes, chopped
- 1 teaspoon cumin powder
- 1/2 teaspoon crushed black pepper
- 1 tablespoon melon seeds (optional)
- Salt to taste
- Lemon juice to taste
- 1 tablespoon olive oil
Instructions
Rinse the bulgar and cook it in a large pan of boiling salter water as per the packet instructions. Rinse and allow it to cool..
In a large mixing bowl, toss in all the ingredients and mix well.
Refrigerate it. Serve it cold.
Isabel says
This salad look so refreshing. I love the idea of using quinoa as well! I've never made tabbouleh salad at home so I'm excited to try this :)
TheBellyRulesTheMind says
Isabel,
Although in the picture the grain looks like Quinoa , its Bulgar. On second thought, Quinoa would be a great twist to this recipe too. If you try it before, give me a shout out and I will do the same. :)
Marleen S says
Wow this does look so yummy and healthy too!! I couldn't actually find the link to the recipe though? I bet it was right infront of me the whole time haha
TheBellyRulesTheMind says
Marleen,
Thanks for stopping by. I know what you mean. We just changed our template and are still working on a a few technical glitches. For the time being you will have to make do with clicking on page 2 for the recipe which is below the Related posts section.
Thanks,
Anvita
Shanna Rogers says
I love tabbouleh! I think I'll save this for later. :)
TheBellyRulesTheMind says
Sure Shanna. It's very refreshing and is a perfect balance of flavors. Do let us know when you make it.
Christine - Jar Of Lemons says
I'm always looking for fresh new salads to try! This sounds AMAZING!
TheBellyRulesTheMind says
Chirstine, it is surely going to come handy in the coming months. Do let us know if you get around trying it.
Jamie | Sugar and Wine says
I think I've had that salad in Chapel Hill a few years back. So so good. I'll have to try this!
TheBellyRulesTheMind says
Jamie,
Oh really!!! I love it. I love the Deli, it has so many options for a vegetarian like me. If you try the salad, do let us know your thoughts on it.
Thanks,
Anvita
Jolina - The Unlikely Baker says
Well done on being featured on HPost! Heard they are quite picky so yay :) And this salad looks so refreshing. We always have this to go and we're thrilled we can make it at home (didn't realize it's normal pantry ingredients). Thanks for sharing!
TheBellyRulesTheMind says
Thanks, small accomplishments that make us happy. You are correct that they are picky, but so far we have been lucky. Fingers crossed. Tabbouleh is super duper easy. Go for it the best part about homemade Tabbouleh is you can customize the taste too :).
Thanks,
Anvita.
Salma Dinani says
Sounds delicious!
TheBellyRulesTheMind says
It totally easy.
LizCasteel says
This looks amazing! I cannot wait to try it. Thanks for sharing!
TheBellyRulesTheMind says
Sure Liz. Give it a shot. It is very refreshing and cooling
Tanya says
This looks lovely! It will be perfect to take on a picnic as well! I'll pin it for my picnic in May. :-D
TheBellyRulesTheMind says
Tanya, although you can serve this at room temperature. It's best when served cold.