So Saturday, in between cleaning like a fiend, I also found time to make my recipe for the first Outside the Box Challenge, the Frontier Girl Test. I debated on what to make, but decided to go with tabbouleh. This is something I love but usually only eat when I hit the Whole Foods salad bar for a $20 salad. It’s delicious, but it’s not really ubiquitous. I researched recipes and I was really happy because the ingredients were seriously so basic. No big deal, right?
What I forgot is that chopped parsley is really the main ingredient…and there are few things I despise more than mincing herbs, especially parsley. I hate it. I hate how it’s wet and sticks to the knife and my hands. I hate how it feels impossible to get rid of all the stems. I just hate it.
My tabbouleh had a bit less parsley than the recipe called for, because I was eventually just like, “Eff it!”
1 cup vegetable broth
1/2 cup bulgur
1/4 cup lemon juice (two lemons)
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
Because this recipe was pretty inexpensive, and it’s all veggies, I decided to splurge on all organic ingredients. So much beautiful bountiful food!
One of the great things about this recipe is it forced me try bulgar for the first time. I had never had this healthy carb, but after trying and loving quinoa last week, I was ready for anything. I couldn’t find it in the rice aisle; I ended up finding it in the Mediterranean section.
This Is How We Do It
Combine the bulgar and broth and bring the broth to a full boil. Then remove from heat, cover, and let stand for 25 minutes. (If the broth is not completely absorbed, strain it through a mesh sieve.) Let cool for 15 minutes.
I took a bite of the bulgar on its own and I really liked it. I must say, couscous is seriously falling down my list of fave carbs. I liked the bulgar because the grains are bigger, but the texture is softer than rice, and more flavorful.
While the bulgar is cooking and cooling, get to work. First, combine the garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Then…get on to the veggies. Chop, mince, and dice till you can’t stand it anymore. Once I got the parsley off the stems, I put it in my magic bullet to chop it, because I could no longer deal.
Add the veggies and herbs to the bulgar and stir in the dressing.
Cover and refrigerate for four hours before serving.
I made this on Saturday and, since Tracy was coming up for dinner, decided to turn it into a full out meal. I made a salad with Romaine, onions, cucumbers, artichokes, feta, and chickpeas, and then heated up salmon burgers from Trader Joe’s.
Ridiculously healthy dinner at home!
The tabbouleh is so colorful and smells so fresh and sharp, it sort of makes up for the time I spent wrestling with the parsley. And it’s also good for the body — besides packing veggies, healthy fat, and healthy carbs, it rolls in at 165 calories, 8 grams fat, 4 grams protein, and 6 grams fiber per one-cup serving. And it’s a Vitamin C powerhouse with iron and potassium to boot!
This is the sort of recipe I recommend making when you need to work through something, possibly a No Asshole Diet recipe. All that dicing and mincing is good for the head!