ya'll - get off your butts and make this tabbouleh ASAP! it's that good. thank god its healthy, because i ate the entire batch in less than two days. ya, it's like that.
i found the recipe on Gimme Some Oven (one of my favorites!!) I didnt even bother adapting it (except for like...doubling it) because it looked so perfect! topped it with some fat free feta cheese, and boom. amazing.
- 1/2 cup bulgur (a.k.a. cracked wheat)
- 2 cups of water or chicken stock
- 2-3 cups of curly parsley, finely chopped
- 1/2 cup of mint, finely chopped
- 1/4 cup of scallions, finely chopped
- 3-4 roma tomatoes, chopped
- 2 Tbsp of olive oil
- juice of half of one lemon (or more to taste)
- 1/2 tsp salt
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl.
|tabbouleh pre-bulgur addition|
Serve immediately or refrigerate for up to one day.
Pan Seared Scallops
|pan-searched in the tabbouleh mixture|
1/3 cup of tabbouleh mixture (minus the bulgur wheat)
combine scallops and tabbouleh mixture and let them marinate while you prepare the tabbouleh. heat a pan and sear scallops on each side for 2-3 minutes until they are white (instead of opaque).
|scallops in the pan|
ENJOY! (i know you will!)