Seriously Chicago. Did you not get the memo? Spring came on Sunday, so why are you snowing again?
Go away white stuff! Oh well, knowing the weather here — we could be wearing bikinis by the beach next week. uhhh — yeah, right.
In other news, my friend Patti has started the Couch to 5K program and she is doing great! We both signed up for a 5K (her first) on the morning of her 30th Birthday in June! I’m so excited to have a buddy to run with now and once she does her first race — I am sure there will be more to come!
Now for the food! I have another colorful plate for National Nutrition Month.
Tabbouleh
Adapted from Tyler Florence
1 cup bulgur wheat
2 cups water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil
Directions:
1. Boil 2 cups of water and add the bulgur. Remove from heat and let sit for about 20 minutes. Drain bulgur in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
2. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.
3. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients.
4. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature with pitas and hummus (not included in nutrition info). Makes about 4 cups – 1 cup per serving.
Nutrition Notes: Bulgur is traditionally found in Middle Eastern foods and once you try it, you’ll never use rice again. Bulgur is wheat in its most whole form so it’s a great source of fiber, which is terrific for your digestive system — helping to avoid constipation, heart disease, and cancer. Not only is it more flavorful than rice, but it’s nutrition profile is outstanding – it has one of the highest mineral contents of any food. It is rich in iron, phosphorus, zinc, manganese, selenium and magnesium to name a few.
If you’re having trouble finding bulgur in your grocery store — that’s not unusual. I found it on iherb.com for very cheap!
Taste Test: This was refreshing and light yet so flavorful! I imagine it would be even better in the summer when those delicious tomatoes and cucumbers are in season. Yum!
Do you use bulgur in any recipes?
Seriously Chicago. Did you not get the memo? Spring came on Sunday, so why are you snowing again? Go away white stuff! Oh well, knowing the weather here — we could...
This recipe was originally made with rice, so I just subbed in bulgur for a different taste and texture with more of a nutritional punch!! Enjoy!
