Cooking with Books rarely posts savory recipes. Why? No particular reason, but mainly because I don’t really cook much at home. My Mom does all the cooking! Yes, it’s is a cushy life I am living. But I had the chance to make this Tabbouleh recipe to bring over to my Grandmother’s Birthday dinner last week and I wanted to share with you because it is so simple to make, yet delicious. I particularly love the gorgeous colors of the tomatoes, onions and scallions and how they pop like jewels in between the brown Bulgar wheat grains!
Tabbouleh is traditionally made of Bulgar wheat, parsley, mint, tomato and spring onion. Seasoned with lemon juice and olive oil, this salad is originally from Syria and Lebanon!
|A Rainbow of Health!|
This dish doesn’t even call for a recipe, just simple instructions. Soak your Bulgar wheat in water and drain. Chop tomatoes, onions and scallions into small dice and mix into wheat. Season with salt, pepper and olive oil.
Of course, you can adapt this to your preference. To make this gluten free, why not try making this with Quinoa? Check out Terra’s post on a delicious Quinoa Fruit and Nut Salad she made for French Fridays with Dorie. You can also add different veggies as well, such as diced roasted beets, shaved carrots, golden raisins, pine nuts, etc. This is just a basic recipe to get you started, so have fun with it!
|Not only do I love this salad, but I LOVE the bowl it’s in!|
What would YOUR salad have? I love the simplicity of this one and with only 4 ingredients plus seasonings, it’s a great side dish to prepare when you’re short on produce. Happy Monday and thanks for reading!