So, what did you do on your March break? I took a break from blogging, painted my daughters' bedrooms, witnessed the birth of my beautiful nephew, went to a movie and played with my kids. I feel surprisingly refreshed and ready for spring. How 'bout you? I hope you had enjoyed a little break...assuming there is a spring break wherever you live?!
Back from the break and feeling spring in the air we decided to take on a food that we love, but have never made before...tabbouleh. This refreshing salad makes a great kid-friendly side dish and is the perfect picnic salad option. It really is quite simple to make. Here's what we did.
Simple Tabouleh Salad Recipe
½ cup bulgar
salt and pepper
1 ½ cups chopped fresh parsley
½ English cucumber, halved, seeded and chopped
1 large tomato, chopped
2 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1. Bring ¾ cup of water to a boil in a small pot.
2. Add the bulgar, salt and pepper reduce the heat to a simmer and cook for 1 minute.
3. After 1 minute, remove the pan from the heat, cover and let stand for 10 minutes.
4. Combine parsley, cucumber, tomato, lemon juice and olive oil in a medium sized bowl.
Hot Tip: to seed a cucumber, run your spoon down the centre of the cucumber, scooping out the seeds
5. Add cooled and fork fluffed bulgar.
6. Toss until combined.
The girls liked the tabbouleh...although they didn't eat very much. I think it is an acquired taste, they'll get there. The best part is that the tabouleh will only taste better after it has had the night to absorb all the flavours. Tomorrow's lunch is going to have a lovely addition. Tabouleh really is an extremely healthy salad. Bulgar is a whole grain and thus is a nutrient-packed little grain. Parsley is a great source of Vitamin C, A and Iron. Not to mention how light and bright tabouleh tastes!
What are some of your favourite springtime dishes?
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andie jaye
never heard of this before. but if martha makes it, it must be good, right? thanks so much for linking up!