Tabouli and a busy Summer!
Well it seems I have been MIA for a couple of weeks. I don’t know about all of you, but it has been a busy Summer for me. It often doesn’t seem there are enough hours in the day!
My husband and I traveled to Houston TX for my quarterly visit to MD Anderson. We had a great time. We usually visit something new on each visit. On this particular trip we made a day trip to Galveston. Galveston has some of the most beautiful Victorian Era houses.
What’s even more amazing is that so many of them have managed to survive the big hurricane that hit Galveston at the turn of the century and more recently hurricane Ike.
The ornamental designs and colors are really something to see.
Bishop’s Palace was impressive!
The beach was pretty, but just can’t compare to South Carolina beaches! Of course I
could be am a bit biased .
The highlight of the trip was definitely the visit to Brennan’s of Houston for brunch.
The bananas foster was to die for!
Ok…Back to what this blog is supposed to be about which is healthy cooking and eating. Although I enjoyed eating out while on vacation, it’s back to healthy eating again at home. One of my favorite foreign/ ethic dishes to make is Tabouli. I love making this dish during the Summer because it is very light and goes well with many things.
It you haven’t heard of Tabouli before it’s Arabic in origin, but don’t be put off by it’s strange sounding name. It’s a healthful dish that is quite easy to prepare.
It is made with quite a bit of parsley which has some great health and cancer prevention benefits. Go here for more information on that.
- 1 1/2 cups bulgur wheat, soaked in 2 cups hot water for 2 hours
- 1 bunch green onions (Vidalia green onions are best for their sweetness), diced fine
- 2 tomatoes, chopped
- 1 bunch parsley
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- pepper to taste
Soak the bulgur in hot water for 2 hours. Drain off excess liquid. Place in a large bowl. Add green onions, tomatoes, and parsley. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Add to the bulgur mixture and toss to coat. Allow the mixture to sit for several hours in the fridge. This makes a great salad or an excellent side dish.