Tablefuls of Tabbouleh

For a perfect balanced meal, try Tabbouleh. A Middle Eastern classic that ticks all the boxes. Wholesome grains, fresh vegetables and plenty of fragrant herbs.

Yield: 4 portions / Prep time: 15 minutes + 1 hour soaking time / Cooking time: 15 minutes

Ingredients

• • 2 cups bulgur wheat
  • 4 cups water
  • 2 cups parsley, finely chopped
  • 3 medium cucumbers, diced 
  • 4 green onions, finely chopped (both the white and green parts).
  • ¼ cup olive oil
  • ½ cup lemon juice 
  • 1 teaspoon ground cumin
  • Salt
  • Black pepper
  • Optional: diced tomatoes.

Procedure

1. 1. Rinse the bulgur wheat twice.
   2. Soak the bulgur wheat with the water for about an hour.
   3. Pour the soaked bulgur wheat and the soaking water into a medium pot and bring to a boil.
   4. When it comes to a boil, turn off the heat, cover the pot with a lid and allow to sit for 10-15 minutes.
   5. Let the bulgur cool, and then mix the bulgur with the rest of the ingredients.

The gluten free, protein rich alternative

1. 1. Substitute quinoa for the bulgur wheat.
   2. 2 cups of rinsed quinoa to about 3 and ½ cups of water. (You will need more water if you don’t rinse the quinoa-closer to 4 cups)
   3. Bring the soaking water and quinoa to a boil in a medium pot, then lower the heat and cook for 15 minutes.
   4. Turn the heat off and allow to sit for 5-10 minutes.
   5. Let the quinoa cool, and then add the rest of the ingredients.

More wholesome salad recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!