Let me start this post by saying, I didn't even know what Tabouli (Tabbouleh) was about a year ago. I had some at a party last year and the cafeteria at my new job has it all the time. I believe it's traditionally bulgur, parsley, mint, tomato, onion, lemon juice and olive oil. But unfortunately (or fortunately depending on how you look at it) I don't have all of that stuff. Heck, I don't even have any fresh vegetables in the fridge except some carrots and an aging celery stalk. I did, however, have some bulgur I made last night which I never used because we ended up going out--which I survived. 😉
So after returning from the gym this morning I looked in the fridge, saw the bulgur. Looked in the freezer, saw the bag of frozen veggies and tadaaaa Asian Inspired Tabouli Salad was born!
It is tasty! A wonderful chilled salad and very filling. You can totally put this out for a party, use it as a side dish or separate the recipe into two servings for lunch! 
- ½ cup dry bulgur (80g)
- 1 cup of water
- 1 16oz (1lb) bag of frozen Asian vegetables (or stir-fry mix)
- ½ tbsp honey (10g)
- 1 tbsp olive oil (14g)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 2 tsp dried cilantro
- 1 tsp ground ginger
- Kosher salt & fresh ground black pepper
In a small saucepan bring the bulgur and water to a boil. Cover and let sit for 15 minutes until all the liquid is absorbed. (note: I did this ahead so mine was chilled when preparing although I don't think it will make much of a difference) (double note: DO NOT lift the lid. That's always my downfall.)
Place the bag of frozen veggies in a microwave safe dish and cook until defrosted but not hot. I did 2 minutes stirred and then 2 more minutes.
In a large bowl add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinched of salt, and some cracked black pepper.
Whisk.
Add the veggies and bulgur.
Stir to coat everything in the dressing.
Chill in the fridge until ready to eat.
As you can see the little guy was unwilling to try. 🙁 He said it looked "yucky." *sigh* he's turning into your typical 4 year old picky eater.
I'm giving the nutritional information for 2 servings but split it up anyway that makes sense for you. The picture above is ½ the recipe.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 2 | ½ of the Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 300 | 8g | 12g | old: 6 | new: 8 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 1g | 52g | 10g | |
Bulgur is great and I love all of the veggies you used in this dish. I'll definitely be giving this recipe a try. We like using bulgur in breakfast parfaits - cook w/cinnamon, then cool and layer w/yogurt and fruit.
Then took the leftovers to work for lunch today.
Made this last night for supper. Hubby and I each had a bowl of soup and then this. Kids stuck with the french onion soup and wouldn't try it but hubby and I liked it.
Thanks Roni! I'm gonna have to woman up and buy it lol I'll let you know how I like it : ) and yes this baby is killing me! My daughter was born 3 days before my due date so the waiting is driving me nuts lol Thanks for the early congrats! who knows maybe they won't be so early and I'll go into labor tonight : P
Josie - If you love barley, couscous, oats and quinoa you'll definitely like this! I would say it's more like couscous but 'earthier'. lol if that makes sense!
Early congrats on the baby! I'm so happy for you! (yet not as I know you are probably ready to burst. lol)
This looks really good! Question for ya, I have been weary of trying bulgar and not liking it and having it sit in my cupboard for another 5 years. I love quinoa and was wondering if the taste and texture is similiar to that? I'm really trying to get as many grains in my home esp. since I'll be nursing soon (I'm 4 days past my due date! : ( and I love barley, couscous, oats and quinoa) thanks for the advice!!
Great timing! I just bought some bulger at the bulk food store a few days ago! Now I know what to do with it!