I try to be good and bring my lunch from home on work days, but there some days when I just don’t feel like eating what’s waiting for me in the lunchroom fridge. I make a deal with myself on these days: I can go out to eat, but only if I walk (as long as it’s not raining or searingly hot). A 10-minute stroll is all it takes to reach a shopping center occupied by all sorts of tempting options. I try to fight off the urge to get a cheeseburger or jumbo froyo, opting instead for a big salad or the ready-to-eat section of Whole Foods. One of the dishes they seem to only offer on Thursdays is a flavor-packed bulgur tabbouleh that has quickly become my favorite summertime lunch. Here’s my attempt at recreating it.
Tabbouleh
8 ounces quick-cooking bulgur (I used Trader Joe’s 10 Minute Bulgur)
4 medium tomatoes, seeds removed, diced
4 medium Persian cucumbers, diced
1 bunch flat leaf parsley, chopped
1 bunch mint, chopped
2 green onions, dark green parts thinly sliced
Juice of 2 large lemons (about ⅓ cup)
3 tablespoons olive oil
Cook bulgur according to package instructions. Combine cooked bulgur with tomatoes, cucumbers, parsley, mint and green onions. Whisk lemon juice and olive oil in a small bowl before stirring into bulgur mixture.
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