Lunch Recipe

Cilantro Tabouli

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn’t have any parsley on hand!

INGRIDIENT

2 ¼ cups water

1 cup bulgur wheat

2 tomatoes, seeded and finely chopped

2 green onions, sliced into thin slivers

¾ cup coarsely chopped fresh cilantro

2 cloves garlic, minced, or to taste

2 lemons, juiced

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon freshly cracked pepper

salt to taste

DIRECTION

Step: 1

Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

Step: 2

Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

NUTRITION FACT

Per Serving: 94 calories; protein 2.2g; carbohydrates 11.8g; fat 4.8g; sodium 11.8mg.

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