Tabouleh Salad Bowl

April 4, 2017

This whole grain salad bowl can kick start your morning, make a light lunch, or a wonderful "el fresco" dinner.  Serve with grilled chicken, cold bean salad, or any other lean protein. I love tabouleh over a bed of fresh chopped spinach, diced mozzarella pearls, and topped with homemade Hummus and Tzatiki Sauce(pictured here).  This was my breakfast today!  Enjoy and share.

 Tabouleh Recipe:

  • 1 cup water

  • 1 cup fine cracked wheat

  • 1 cup minced fresh parsley leaves

  • 1/2 cup minced fresh mint leaves

  • 1/2 cup finely chopped sweet onion

  • 10 Cherry tomatoes, diced or quarters

  • 1 cucumbers, seeded and diced

  • 1 tablespoons olive oil

  • 3 tablespoons lemon juice, or to taste

  • 1 teaspoon sea salt


In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill for at least one hour. Serve and enjoy.

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