I’d be willing to put money on the fact that you hate cooking meals in the summer. Yeah, I thought so. Me too. It’s hot and sticky and who on earth wants to turn the oven on and slave over a stove. No one. This, of course leads to more dinners out or more takeout, which can be tough on the wallet and on your health. So let’s come up with an alternative that makes a great meal for lunches or dinners during the summer!
Tabouleh is one of the first meals that my boyfriend made for me. I was super impressed and just had to learn to make it myself! (I learned afterward that he hated destemming the parsley and was so glad that I was dying to help make this so that could be my job! HA!) We’ve never had a recipe, per se, so we kind of wing it every time, but it was time we wrote something down! This is a super forgiving recipe, so if you find you want more or less of an ingredient, just go with your preferences. I’ve been making for our summertime meals for several years now and we fall in love with it again with every single bite.
It’s hard to choose a “star” ingredient in this recipe as they all mingle so well together. But let’s talk a bit about an ingredient that often gets tossed out as “just a garnish.”
Parsley is a powerhouse of nutrition. It’s detoxifying for the liver, great for bad breath, an amazing source of Vitamins K and C, and absolutely delicious. It’s super mild flavor makes it easy to integrate into salads and sprinkle on soups. You can also add it to your next pesto recipe! It will brighten the green color and add an extra dose of awesomeness! So stop thinking about parsley as “garnish” and start eating it. Because if you aren’t eating it, you are definitely missing out!
You could easily sub out the bulgar wheat in this recipe for another grain, like quinoa or couscous. It will be just as delicious, I promise. So just grab whatever grain you have in bulk in your pantry and give it a go!
Serves 6 as a meal, 8-10 as a side
1 c. dry bulgur wheat
2 c. water
15-20 kalamata olives, pitted and chopped
1 bunch parsley, destemmed and chopped
3-4 roma tomatoes, diced
1 cucumber, diced
⅓ c olive oil
Juice of ½ lemon
1-2 cloves garlic, minced
Salt & Pepper to taste
Add bulgur wheat and water to pot and bring to a boil over medium high heat. Once boiling, cover and reduce heat to low and allow to simmer for approximately 12 minutes, or until cooked completely. Cool completely.
Chop vegetables and add to large bowl. Add completely cooled bulgur wheat to vegetables and fold together.
Make dressing by adding all ingredients to a mason jar, covering the jar and shaking to incorporate. Add dressing to bowl of vegetables and bulgur wheat and stir to combine. Add more salt, pepper, or lemon juice as necessary.
Serve and enjoy! Makes great leftovers for lunch tomorrow as well :)
TIP: Make the bulgur wheat the day before OR lay it out on cookie sheets and place in refrigerator or freezer to cool faster.