I love Mediterranean food especially for its lovely colours, fresh herbs, and fragrant spices. For lunch, I made a selection of mains and sides – stuffed aubergine, tabbouleh (Lebanese bulgur wheat salad), spiced tofu ‘meatballs’, a skewer of halloumi, and grilled courgette / zucchini half-moons… served with a generous dollop of yoghurt and a cup of fresh mint tea (both not pictured). My meal was meant to be served in a bento box, but I decided against it since I would have to cut the aubergine into bite size and that would not be possible in a small box.
My tabbouleh was very easy to make, filling, and bento friendly. There should be much more herbs than bulgur in a traditional recipe, but I deviated from it by upping the bulgur:parsley ratio as I needed a filling lunch. So here is my easy peasy filling tabbouleh recipe.:
Ingredients (serves 2-4):
- 1/2 cup of bulgur / bulgar wheat
- 2 fresh, ripe, and sweet tomatoes, diced (make sure tomatoes are not overripe or squishy)
- 2 shallots, finely chopped
- juice of half a lemon
- 2/3 cup of chopped flat leaf parsley (leaves and tender stems only)
- 1/3 cup of chopped mint leaves (leaves only, discard woody stems!)
- 1 stalk of spring onion / scallion, finely chopped (green bits only)
- 1 1/2 tbsp of extra virgin olive oil
- 1/2 tsp of ground allspice
- a pinch of cinnamon powder
- salt and black pepper to taste
1. Prepare bulgur wheat according to packaging instructions.
2. Put everything into a salad bowl and toss well.