Are you ready for some football?!?!!? Yes, I will be watching the Superbowl this weekend. Just quietly at home. But I'll definitely be watching. I'm hard-pressed to say which part I like best ... the game itself or all the new commercials. It's probably a tie in my book.
Now, I love all the creamy delicious dips and fabulous finger foods we typically think of as Superbowl fare just as much as the next 'guy' (case in point - my hot corn dip) ... but I thought I'd offer up an on-the-healthy-side 'girly' option, too - tabouli. I just absolutely adore tabouli. Huge crush.
Some of you may be saying, huh? What's tabouli (or, 'taboulleh')? Well, in a nutshell, it's a Middle Eastern salad traditionally made with bulgar wheat, parsley, mint, cucumbers, tomatoes, lemon juice, and olive oil. Though, I eat mine more as a dip or spread than a salad. And it's yummy.
Bulgur wheat, the mainstay of tabouli, comes in a box and is typically found in the cereal aisle of the grocery store somewhere near the oatmeals, or in the ethnic food section. Straight out the box, it's hard itty-bitty nuggets ...
 |
| Bulgar straight out the box |
... but when soaked in boiling water, it fluffs up and becomes a tasty little grain.
 |
| Soaking |
The recipe calls for 1/2 cup chopped fresh mint, but I don't really measure. I just chopped up about this much mint:
Stir this all together, and then refrigerate it for about three hours. This lets all the flavors come together, and gives the bulgar wheat a nice little time to continue to soften.
After the three hour chillin' time, gently mix in diced cucumber and tomato. Then you're ready to serve it up as a salad or a dip for pita chips and crackers ...
... or, as one of my absolute favorite sandwiches - Hummus & Tabouli Pita Pockets. I just love, love, love the combination of hummus and tabouli. If you're a fan of either hummus or tabouli, you've got to try them together. Fantastic. I promise.
No matter what you choose to tickle your taste buds on the big game day, I wish you all a happy Superbowl Sunday! I think it's going to be a great game.
 |
| Hummus & tabouli pita pocket sandwiches |
Tabouli
Adapted from: Moosewood Cookbook by Mollie Katzen
Ingredients
1 c. dry bulgar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. fresh lemon juice (or fresh lime juice)
1 generous tsp. crushed fresh garlic
1/2 c. finely chopped red onion
1/2 c. chopped fresh mint (or about 1 tsp. dried mint)
1 generous c. chopped fresh parsley
1/4 c. extra virgin olive oil
Freshly ground black pepper
2 medium tomatoes, diced
1 c. chopped cucumber
Directions
1. Combine bulgar wheat, boiling water, and salt in a bowl. Cover and let stand about 20 minutes, until bulgar wheat is chewable.
2. Add lemon juice, garlic, olive oil, black pepper, mint, parsley, and onion. Mix thoroughly. Cover and refrigerate 2-3 hours to let the flavors meld and the bulgar wheat to continue to soften.
3. Add tomatoes and cucumbers and mix gently. Taste; adjust salt and pepper if needed.
4. Serve as a salad, as a dip with pita chips or crackers, or in sandwiches (especially great with hummus in pita pockets!).
(Note: This is also good with any of the following additions - 1/2 c. cooked chickpeas, 1/2 c. grated carrot, scallions, or a little feta cheese.)
Enjoy!
This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Link & Greet Party hosted by Country Momma Cooks, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, This Week's Cravings hosted by Mom's Crazy Cooking.
Are you ready for some football?!?!!? Yes, I will be watching the Superbowl this weekend. Just quietly at home. But I'll definitely be watching. I'm hard-pressed to say which part I like best ... the game itself or all the new commercials. It's probably a tie in my book.
Now, I love all the creamy delicious dips and fabulous finger foods we typically think of as Superbowl fare just as much as the next 'guy' (case in point - my hot corn dip) ... but I thought I'd offer up an on-the-healthy-side 'girly' option, too - tabouli. I just absolutely adore tabouli. Huge crush.
Some of you may be saying, huh? What's tabouli (or, 'taboulleh')? Well, in a nutshell, it's a Middle Eastern salad traditionally made with bulgar wheat, parsley, mint, cucumbers, tomatoes, lemon juice, and olive oil. Though, I eat mine more as a dip or spread than a salad. And it's yummy.
Bulgur wheat, the mainstay of tabouli, comes in a box and is typically found in the cereal aisle of the grocery store somewhere near the oatmeals, or in the ethnic food section. Straight out the box, it's hard itty-bitty nuggets ...
|
| Bulgar straight out the box |
... but when soaked in boiling water, it fluffs up and becomes a tasty little grain.
|
| Soaking |
The recipe calls for 1/2 cup chopped fresh mint, but I don't really measure. I just chopped up about this much mint:
Stir this all together, and then refrigerate it for about three hours. This lets all the flavors come together, and gives the bulgar wheat a nice little time to continue to soften.
After the three hour chillin' time, gently mix in diced cucumber and tomato. Then you're ready to serve it up as a salad or a dip for pita chips and crackers ...
... or, as one of my absolute favorite sandwiches - Hummus & Tabouli Pita Pockets. I just love, love, love the combination of hummus and tabouli. If you're a fan of either hummus or tabouli, you've got to try them together. Fantastic. I promise.
No matter what you choose to tickle your taste buds on the big game day, I wish you all a happy Superbowl Sunday! I think it's going to be a great game.
|
| Hummus & tabouli pita pocket sandwiches |
Tabouli
Adapted from: Moosewood Cookbook by Mollie Katzen
Ingredients
1 c. dry bulgar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. fresh lemon juice (or fresh lime juice)
1 generous tsp. crushed fresh garlic
1/2 c. finely chopped red onion
1/2 c. chopped fresh mint (or about 1 tsp. dried mint)
1 generous c. chopped fresh parsley
1/4 c. extra virgin olive oil
Freshly ground black pepper
2 medium tomatoes, diced
1 c. chopped cucumber
Directions
1. Combine bulgar wheat, boiling water, and salt in a bowl. Cover and let stand about 20 minutes, until bulgar wheat is chewable.
2. Add lemon juice, garlic, olive oil, black pepper, mint, parsley, and onion. Mix thoroughly. Cover and refrigerate 2-3 hours to let the flavors meld and the bulgar wheat to continue to soften.
3. Add tomatoes and cucumbers and mix gently. Taste; adjust salt and pepper if needed.
4. Serve as a salad, as a dip with pita chips or crackers, or in sandwiches (especially great with hummus in pita pockets!).
(Note: This is also good with any of the following additions - 1/2 c. cooked chickpeas, 1/2 c. grated carrot, scallions, or a little feta cheese.)
Enjoy!
This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Link & Greet Party hosted by Country Momma Cooks, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, This Week's Cravings hosted by Mom's Crazy Cooking.
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