Whole Grain Tabouleh
/This is one of my go-to summer recipes. It's delicious if you follow the recipe, however, I've made a rendition of this before where I used the recipe as a guideline and threw in whatever I had and it was even better. Let your creativity and taste buds take the lead! This recipe comes from Simply in Season.
- 1 cup uncooked bulgar, quinoa, or couscous
- 1/4 cup green onions or onion, chopped
- 2 tomatoes, chopped
- 1/2 cup fresh cilantro, parsley, or mint
- 1 cup fresh veggies: cucumbers, green or red sweet peppers, hot peppers, carrots, summer squash, diced
- 1 cup cooked chickpeas (optional)
- basil, chopped (optional)
- 2 T. lemon juice
- 2 T. olive oil
- salt and pepper
- Prepare grain, fluff lightly with a fork and cool.
- Add veggies & chickpeas in with cooled grains.
- Mix lemon juice, olive oil, salt and pepper, and pour over salad.
- Toss gently.