This is another clip-and-keep recipe from Clean Eating Magazine. It appealed to me for several reasons:
1. We love tabbouleh
2. It calls for tons of veggies that I happen have
3. I get to use up several odds and ends before going out of town
To make it safe for The H, I subbed cooked, leftover quinoa for the bulgur (cracked wheat). This meant I could skip Step 1 altogether. I also added some green onions--to use them up, and because my mom's recipe calls for them--to Step 4.
Red Pepper Tabbouleh
from Clean Eating Magazine
1 cup bulgur
1 tsp olive oil
2 red peppers, diced (2 cups)
2 stalks celery, diced (1 cup)
1/2 tsp dried basil
1/4 tsp sea salt
3 cloves garlic, minced
1 bunch parsley, minced (1 cup)
For the dressing:
Juice of 1 lemon (1/4 cup)
1 Tbsp olive oil
1 tsp balsamic vinegar
1. In a medium sized heatproof bowl with lid, pour 2 cups boiling water over bulgur. Cover and place in refrigerator for 45 minutes.
2. Pour oil into a large nonstick skillet. Add peppers and celery, sprinkle with basil and salt, and saute on medium high heat for 3 minutes. Add garlic and saute another 2 minutes. Remove from heat.
3. In another small bowl, stir together dressing ingredients.
4. When bulgur is finished soaking and water is absorbed, spoon it into a large bowl with the sauteed vegetables. Add parsley. Pour dressing over and stir gently.
I love watching a pile of fresh parsley go from this
to this. It makes such a satisfying crunchy sound, and smells so fresh!
The recipe states 1 cup of celery, so that is what I was going for--it took me four celery hearts to get there.
I snacked on some with Food Should Taste Good buffalo tortilla chips this afternoon. While it's different than what I'm used to, it was very good. Never would I have thought to add celery, balsamic vin, or basil to my tabbouleh--let alone cook some of it--but it was a nice change from the usual. There is no difference (in my humble opinion) between using quinoa or bulgur for the grain portion.
How do *you* spell tabbouleh/tabbouli?
Nutrition information for 3/4 cup serving, minus chips:
Calories - 93
Total fat - 2g
Saturated fat - 0g
Carbs - 17g
Fiber - 4g
Sugars - 2g
Protein - 3g
Sodium - 89mg
Cholesterol - 17mg