Yuuuup….it’s that time again!

Welcome to another Meatless Monday!  As usual we do not have to go meatless only on Mondays…we can do it any time we feel like it!  (SMILE)

If you happen to try any of these recipes or have one you would like to share, please feel free to comment!

Today’s recipe is one that I do not make as often as I would like to….it is yummy!  I learned to make this back when I was dating a man whose heritage is Mexican and Lebanese. I learned to cook a lot of middle eastern food and got pretty good at it too! So good in fact that my recipes were requested at their family dinners! Pretty good huh?  LOL

So with no further ado…..here is one of my favorites- Tabouli!

Finally! A picture of my very own recipe! 🙂

You can make this with Bulgar wheat,Couscous or Quinoa. If you choose to use the couscous or Quinoa just follow the box directions to prepare.

1 cup bulgur wheat ( my favorite is Couscous)

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

2/3 cup good light olive oil

3 cloves garlic crushed

2 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts

1/2 cup chopped fresh mint leaves

1 cup chopped parsley

2 cups diced tomatoes

1 teaspoon freshly ground black pepper


Place the bulgur in a large bowl, pour in the boiling water, let sit for 30 minutes then squeeze out excess water. In small bowl mix the lemon juice, olive oil, garlic, salt and pepper and pour over Bulgar,Couscous or Quinoa…… toss till evenly distributed. Then add the scallions, mint, parsley, tomatoes; mix well. One tip is to make sure to dice your veggies/herbs nice and small…..and uniform for a beautiful presentation!

Serve or cover and refrigerate. The flavor will improve if the Tabouli sits for a few hours.