Super Easy Tabbouleh

So, a little back story – when I was a nanny in Calgary – I cooked A LOT – and it was so much fun!  I went through recipes, wrote a shopping list and then the food magically appeared over night while I was sleeping or I was given a HUGE delicious food budget to feed everyone!

I cooked a lot for the family.  Lambs, roasts, pasta etc.  It was an amazing experience for me, especially since they enjoyed eating healthy, as did I.

I remember one morning when I showed up, the mom mentioned that she wanted tabbouleh for dinner.  I had NO idea what it was. I found a recipe in a cookbook and it became a dish I made regularly!  I’ve always played around with it a bit for different flavours.  Last night I created a super easy – user friendly tabbouleh recipe! 

Quick and Easy Tabbouleh

1 cup bulgur (I only use Bob’s Red Mills)

Boil about 1.5 cups of hot water and pour over bulgur – let it sit until liquid is absorbed.

1 bunch of parsley

2x tomatoes (or 1.5 cup cherry tomatoes)

2 TBSP Apple Cider Vinegar (traditional is using lemon juice)

1 TBSP Oil

Salt and Pepper

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After liquid in the bulgur is absorbed, add in parsley, tomatoes, ACV, oil and salt and pepper..

Stir and let sit!!  Best if you let it sit for a bit to absorb the flavours.

Great add in’s:

Feta (for the non dairy free crew)

Balsamic Vinegar

Fresh mint

Lemon juice

Cucumber

There ya have it folks – super easy and super healthy tabbouleh – remember if you are gluten free you can always sub in a different grain for the bulgur – think Quinoa!

This is so easy, and can be done in under 20 minutes if needed!  Also is AWESOME the next day.

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I served it over salad, with some Goddess Dressing Drizzled over!!

With grilled corn and trout!

Have you tried tabbouleh before?  Thoughts?

PS. Tomorrow is grad day, so I’m not sure if I’ll post or not, but we’ll see!!