31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray
Mike returned from Tales of the Cocktail yesterday, laden with swag and full of great stories. He was also feeling a little… shall we say fatigued from indulging in so much good food and drink during his week in New Orleans, and he asked that I plan out some light and healthful fare for the week.
Our Monday dinners are typically meatless, and this Herbed Tabbouleh Salad looked like just the sort of hearty but wholesome dish to help ease my guy back into post-pork-and-bourbon reality. I used my own homemade roasted red peppers, plus chickpeas that I had previously cooked from dried and portioned out (canned versions, are of course, just fine – I just have to do things my way). The salad itself was a breeze to put together, the bulgur needing just a quick soak in boiling water to soften, then a toss with the red pepper strips and chickpeas plus plenty of chopped parsley, freshly squeezed lemon juice, and some of our best olive oil. Mike liked it so much he ate the leftovers for lunch today, topped with a little leftover chicken I had cooked up while he was away. Another day, another winning low-fuss and sweat-free dish.
Get the recipe: Herbed Tabbouleh Salad
Looks awesome! I have a recipe similar to this made with couscous that we eat all the time… I got the recipe from the back of the couscous box! I love when good things just fall into my lap.
I need to venture into bulgur and farro.
Note to self, buy some bulgar. I have every thing else for this at home…plus some feta. And it will make a great lunch to tote around.
Thanks!
We eat something really similar to this pretty frequently usually with olives and tomatoes, I love the idea of lemon juice and olive oil dressing, it sounds so light and refreshing.
angela – I highly recommend venturing into bulgur and farro🙂
Christine – ooooh, feta sounds like a wonderful addition to this salad!
Elle – love the idea of olives and tomatoes!