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Fresh from the Garden Tabouli

Fresh from the Garden Tabouli

This tabouli tastes like a garden in a bowl. Very fresh and bursting with flavor. Enjoy it chilled or at room temperature. Perfect for a summer lunch, picnic or potluck. It’s delightfully refreshing!

Fresh from the Garden Tabouli

Ingredients:

1 cup bulgur wheat, small grain*
1˝ cups boiling water
⅓ cup extra virgin olive oil
⅓ cup bottled lemon juice or juice of 2 lemons
2 teaspoons salt
2 teaspoons pepper
⅛ teaspoon cayenne (or to taste)
4-5 medium garlic cloves, minced finely
1 bunch Italian parsley, chopped finely
1˝ bunches green onions, thinly sliced
2 medium tomatoes, diced finely
1 medium cucumber, diced finely
5 cilantro leaves, minced
5 mint leaves, minced or 1 teaspoon of dried mint

Directions:

  • Place bulgur in a heat-proof bowl and pour in water. Cover with lid. Let stand for 30 minutes.
  • Stir in olive oil, lemon juice, salt, pepper, cayenne and minced garlic.
  • Add parsley, green onions, tomatoes, cucumber, cilantro and mint. Ready to eat right away or chill.

Serves: 4-6

Total preparation time: 45 minutes.

*Tips from the HeartMath Kitchen:

  • Quinoa may be substituted for bulgur to make recipe gluten-free. Cook quinoa as normal and omit Direction No. 1.
  • Serve tabouli on its own or with Vegenaise (a vegan mayonnaise made by the Follow Your Heart Company) or grapeseed oil mayonnaise on a lettuce wedge with a side of blue corn chips.
  • Also called “Chinese parsley” or “Mexican parsley,” cilantro is the leaves of the coriander plant. Cilantro is often used in both Asian and Mexican cuisine. Many markets carry it fresh in their produce department.

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Read more: All recipes, Diet & Nutrition, Eating for Health, Entrees, Family, Food, Health, HeartMath Kitchen, Home, Inspired Eating, Life, Nourishing the Heart, Side Dishes, Simply Healthy, Soups & Salads, Vegan, Vegetarian, , , , , , , , , , , , , , , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

126 comments

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11:11AM PDT on Jun 18, 2014

yum

7:49AM PDT on Jun 12, 2014

Sounds very healthy. Thanks

8:01PM PDT on Jun 11, 2014

yummy

12:30PM PDT on Jun 8, 2014

Thanks

9:14AM PDT on Jun 6, 2014

Thanks

8:50PM PDT on Jun 5, 2014

TYFS and adding the gluten free option

1:15PM PDT on Jun 4, 2014

Ty

11:37AM PDT on Jun 4, 2014

Looks good.

9:34AM PDT on Jun 4, 2014

Looks delicious - thanks for sharing

7:09AM PDT on Jun 4, 2014

My grocery store never heard of this.

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