Ok people, we are going healthy! By request of a reader, we are making something without mayonnaise! Tabouli. This is not traditional Tabouli which usually only includes bulgur wheat. I created this recipe with inspiration from the Tabouli that Whole Foods serves. It has brown rice, wild rice, couscous, and bulgur wheat.
So the first stop was Whole Foods to get super fresh ingredients. I did take a slight detour through the cheese aisle. I love free samples!
There are lots of ways you can eat this yummy salad.
You can stuff this salad in a pita.
Eat it as a dip and serve it with hummus.
Or with a fork. Yeah it’s that good.
My absolute favorite way to eat this is with a tortilla chip along with Whole Food’s feta and garlic dip. A little cheesey… a little healthy.
It’s crazy crazy good!
Sorry if you don’t have a Whole Foods near you. I will definitely try to recreate their feta garlic dip in the future!
This dish is so fresh and light. It feels like summer. I wanted to make sure to make this before summer ends! Just to let you know in less than 4 months it will be Christmas! Really?!? Summer where did you go?
½ c. bulgur wheat
¼ c. lemon juice
¼ c. olive oil
½ c. couscous
½ c. brown and wild rice mix
¾ c. parsley, finely chopped
1 Tbsp. mint, finely chopped
1 large tomato, diced
1 cucumber, diced
1 tsp. red wine vinegar
Pour the bulgur wheat in a large bowl. Pour ¾ c. of boiling water over the bulgur wheat. Stir in lemon juice, olive oil and 1 tsp. of salt. Set this to the side for a full hour.
Prepare couscous by the package directions. Set aside.
Mix ¾ c. of water and the brown and wild rice mix in a boiler. Bring to a boil. Once it’s boiling turn to low and let simmer for 40 min. Take off heat and let sit for 10 min.
Mix the couscous, brown and wild rice, parsley, mint, tomato, cucumber and red wine vinegar into the bulgur wheat. Add salt and pepper to taste. Refrigerate.
This recipe makes about 5 cups.