Tabouleh is the answer to “What the hell do I do with that giant-ass bag of parsley languishing in my fridge?”
I’ve embellished the original version of Tabouleh by adding some kidney beans and avocado (kind of like the parsley-free tabouleh I made a while back) to make this grain and herb salad meal-sized, since oftentimes I’m only in the mood to make one big bowl of goodness, as opposed to a whole bunch of dishes, which then creates a whole bunch of dishes in my sink. One-bowl meals all the way!
1 1/4 cup dried bulgur
2 1/2 cups water
2 cups cooked kidney beans
1 generous cup diced cucumber
1 cup minced fresh parsley
3 medium tomatoes, chopped (canned and drained work fine)
Flesh from 1 avocado, diced
2 tablespoons minced fresh mint
2 tablespoons minced red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
3/4-1 teaspoon salt, or to taste
1. In a medium saucepan, bring the bulgur and water to a boil. Cover, reduce heat and simmer for about 20 minutes, or until the bulgur is tender. Set aside to cool.
2. In a large bowl, combine the cooked bulgur with all of the other ingredients and stir well to combine. The Tabouleh will taste really good right after it’s made, but it’ll get even better once the flavors have time to get to know each other for an hour or more. This makes a light meal all unto itself, but can be enjoyed with hummus, fresh veggies and bread or pita for maximum awesome. Nom.
If you’re not going to be eating the entire recipe in a day, don’t add the avocado until you serve it. Brown avocado is sad.
Oh! You guys should check out my new and awesome banner, made by Logan. Isn’t it ridiculously adorable? Cuteness overload!