Neither taboo nor tae-bo…

…but Tabouli. A  Sam-ified salad.

This meal was made with thoughts of my friend Shannon, who will be spending a month in Greece this Summer.

• 1.5c boiling water
• 1c bulgur
• 1/3c fresh squeezed lemon juice
• 1c fresh chopped parsley
• 4 scallions, chopped
• 1 16oz can Hunt’s Fire Roasted Tomatoes w/ Garlic, drained
• 1 16oz can Organic Garbanzo beans
• 1 hothouse cucumber, chopped
• 3/4c frozen corn, defrosted

1. pour the boiling water over the bulgur in a large bowl and tightly cover for 20-30 min.
2. in another bowl, combine the lemon juice, parsley, scallions, drained tomatoes, garbanzos, cucumber and corn.
3. when the bulgur has absorbed the water and become a beautiful fluffy bowl of grainy goodness, add the veg/lemon mixture.
4. add salt & pepper, refrigerate for a minimum of 30 min. for optimal flavor enhancement.

Quick, healthy, and damn tasty. Especially with hummus, le duh!