Neither taboo nor tae-bo…

February 24, 2010

…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!


8 Responses to “Neither taboo nor tae-bo…”

  1. Jenny Says:

    umm I can totes make this at school – you are my hero.

  2. rustique Says:

    Ah, tabouli. I think invariably of summer, which, considering the 20 inches heading to NYC tomorrow, is a wondrous feat.

  3. Emily Says:

    crazy good. and I’m totally jealous of your friend who is spending a month in greece. that sounds amazing.

  4. Megan Says:

    Looks amazing! I love fire roasted tomatoes!

  5. Megan Says:

    mmm, I do love bulgur. This makes me think of summer too, and now i’m sad because it’s winter.

  6. I just ordered a ‘premade’ meal from Fresh Direct that was like this recipe..I was really looking forward to it but they used a REALLY strong white wine/vinegar and it was gross. This recipe sounds perfect/easy! thanks for posting it 🙂

  7. g Says:

    this looks great! are the “fire roasted” tomatoes spicy?

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