I tend to get really bored of lettuce-based salads and love to mix it up, especially in the summer when there are so many fresh veggie options! My tabouli comes from my Lebanese neighbor, Mikey, and is different than most restaurant variations because it doesn't have mint in it and it does have peas. The only thing that requires cooking is the bulgar, which is a low-fat, high fiber protein similar to quinoa. Takes about 15 minutes to fluff up, easy peasy!
Tabouli
2 tomatoes, diced
1/2 cup frozen peas
1 cucumber, diced
1.5-2 bunches of parsley, chopped, big stems removed
1 cup bulgar, cooked
4-5 scallions, diced
2-3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1. Combine all ingredients. Best if you let sit for a day, stirring or flipping occasionally to marinate all the veggies. I tend to go heavier on the lemon juice and lighter on the olive oil, but the more you marinate, the yummier it gets!
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