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!