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Tabbouleh, the perfect lunch


Gotta love Friday’s at the office….

Not bad! I don’t know what I did to land such a great job, but whatever it was…yippee! Days like this past Friday makes me forget about how I want to pop the cook up’side the head.

The most rewarding thing is seeing the clients transform. One of the clients here is a woman, V, originally from Palestine. She loves to cook and we chat about different recipes, seasonings, etc. often. Having been here 8 weeks, going from a size 18 to a size 12, she just added on 2 more after her daughter came to visit. It was a sweet reunion, as this was the first time the daughter saw her mother so thin and so active.

V has been talking about tabbouleh since we first met. She has wanted to make some, so I said I would buy the ingredients needed and she could prepare lunch one day. Since mother and daughter were having a bonding weekend, I decided to make some for the house today and save her the work, and it would be ready when everyone arrived home for lunch. I served it with sliced turkey and 3 flavors of hummus.

Personally, I like how this version came out a whole lot better than when I made it a while back. Unfortunately, my pictures (from last time to this time) are equally terrible. My camera is officially dead, kaput, done…and I am back to using my cell phone until I can save the money for a new camera. It will be a while, so I apologize for the crude visuals. But, it’s all I can do right now. Someday, I will get my pictures back to Food Gawker standards, like my chocolate cupcakes.

Anyway, both ladies gave me the thumbs up, so that was cool. I enjoyed the mint in the recipe…and a fairly good amount of it at that. I am also psyched I found mint, since I have been having difficult finding certain products here. Lucky for me mint. I am glad I found the herb, since mint has been around forever, it seems, from medieval times when it was used for scenting homes and baths, to the 18th century when it was used medicinally for colic, rabies, and digestive issues, and used in tea, of course.

So, while I can get my hands on it, I will find uses for it. Like this week…in Weekend Herb Blogging, which I am hosting! Haalo from Cook Almost Anything asked me to host, so how could I say no? I am happy to host, especially since I have been scatterbrain when it comes to blogging. Moving, new job, starting a blog for the new job, craziness. But, I am learning when to say when….really! LOLOL. will also be the host next week. Be sure to send your posts to whb AT cookalmostanything DOT com.

1 cup fine bulgur
1 tablespoons olive oil
2 cup boiling-hot water
3 cups flat-leaf parsley, finely chopped
1 cup fresh mint, finely chopped
4 medium tomatoes, diced
1 cucumber, diced, no seeds
2 Tbsp. onion, diced
Juice of 1 lemon
¾ teaspoon salt
¼ teaspoon black pepper

Bring water and oil to a boil. Stir in bulgur, remove from heat, cover and let stand for about an hour. Drain in a sieve, pressing on bulgur to remove any excess liquid. Transfer bulgur and all remaining ingredients into a to a bowl and mix well. Refrigerate for at least 1 hour.