I love tabouli so much. In fact, bulgur is one of my comfort foods. If you are shopping for bulgur, make sure to get the whole, cracked wheat, not the instant bulgur where all you have to do is pour boiling water over it. I created this awesome salad the other day and wanted to share it with you. It serves 3 and has two Weight Watcher Points.
The GREAT thing about this recipe, is that you can pretty much add whatever veggies you want. Broccoli, cabbage, collards, spinach, whatever! It is one of my "clean out the fridge" creations. I also made a new and improved version of my Balsamic Flax Vinaigrette, which is a key flavor to this salad. Winter Tabouli
1 cup cooked bulgur
1 cup chopped parsley
2 cups chopped kale
1/4 cup chopped mint
1 red bell pepper, chopped
1/4 cup chopped red onion
3 roma tomatoes, chopped
1 English cucumber, chopped
1 tsp lemon zest
Juice of 1 lemon
Balsamic Flax Vinaigrette to taste
Balsamic Flax Dressing recipe:
1 1/2 cups boiling water
1 Knoor vegetable bouillon cube
4 tbsp Dijon mustard
2 tbsp garlic powder
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1 scoop Kal stevia powder (1 packet)
2 tbsp golden flax meal
2 tbsp nutritional yeast
1 tbsp soy sauce
1/2 tsp black pepper
Place salad ingredients in a mixing bowl.
For the dressing, dissolve the bouillon cube in boiling water, then add the rest of the ingredients.
Let it cool before using, so it will thicken up and the flavors will come together.
The dressings yields around 2 cups and contains 6 WW points for the whole batch.
To address the issue of the Knoor Vegetable Cube, which I know many of you will feel compelled to comment on. This is what I used to create the recipe. I have no issues myself using it. The taste of the recipe depends on the use of the bouillon. If you have an issue with it, please, experiment with your favorite broth cubes, but I can't guarantee that it will taste good. That being said, this Winter Tabouli was a GREAT addition to my breakfast of Curried Lentils, Turnips and Veggies.