This lunch recipe concept comes from one of our Fresh Families flagship members,
Bulgur is a cracked wheat and is a whole grain that cooks in about five minutes with boiling water or longer if soaked with room temp water.
For this recipe you can make your lunch ahead and the bulgur will “cook” in the dressing. Absorbing all the flavor until ready to eat.
We suggest packing it in mason jars the night before, then pour onto a plate when serving so the dressing at the bottom covers the veggies.
Jazzed Up Tabbouleh
Servings
4 Servings
Ingredients
- 1 cup bulgur raw
- 1 cup lemon juice
- 4 teaspoons extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon kosher salt or to taste
- Fresh cracked black pepper
- 1 15-ounce can chickpeas, about 1 ½ cups
- ¼ cup raisins or dried cranberries
- ¼ cup kalamata olives pitted and chopped
- 2 cups fresh chopped parsley mint and/or cilantro
- 1 medium cucumber diced
- 1 cup cherry tomatoes quartered
- 1 tablespoon Jamie Geller Za’atar optional
Instructions
- Place ¼ cup bulgur each into 4 jars or lunch containers. Top each with ¼ cup lemon juice, 1 tablespoon olive oil, 1 clove garlic, salt and pepper.
- Divide chickpeas, cranberries, olives, herbs, cucumbers and tomatoes, layering each jar.
- Sprinkle with za’atar if desired.
- Store in fridge until ready to eat. Serve poured onto a plate
Nutrition
Nutrition Facts
Jazzed Up Tabbouleh
Amount per Serving
Calories
346
% Daily Value*
Fat
8.3
g
13
%
Sodium
397
mg
17
%
Carbohydrates
62.7
g
21
%
Fiber
13.9
g
58
%
Sugar
16.9
g
19
%
Protein
12.3
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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