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.
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|
Adapted from: Moosewood Cookbook by Mollie Katzen
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
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.)