The Fatty Kid: Tabouli Salad = Delicious and Easy

If you're feeling lazy and want and easy, quick, and healthy meal, you need to make this. The only downside to all of this is the chopping which doesn't take much work if you ask me. Before you write off this recipe, think about how much time you're saving when you make a big batch of this on Sunday Night! The only time you spend during the week is scooping tabouli into bentos for lunch! This whole meal can come together in very little time and is delicious cold or at room temperature.

The beauty of this salad is you can put in whatever you want. Also, did I mention cheap? Find fresh produce at 99 Ranch Market(Asian market) or Wholesome Choice (Persian market) for roughly 0.50-0.80 cents per pound! Total steal!

Ingredients:

1 cup bulgar (cooked to directions on box and then cooled. I cooked it in chicken stock with 2 smashed cloves of garlic)

2 cup chicken broth

2 cloves of garlic, smashed

1 large yellow bell pepper cut into bite size pieces

1/2 lb or baby heirloom tomatoes (purchased this from TJ)

1 can of whole corn kennels ( TJ)

1/4 red onion finely sliced or diced

5 whole Persian cucumbers, sliced to bite size pieces

1 medium avocado, diced

1/2 cup or more of Feta Cheese Crumbles

1/2 cup of roughly chopped or torn basil
1/2 a lemon, squeeze juice on chopped avocados

3-6 tablespoons of Trader Joe's Romano Caesar Dressing.

Directions:

Cook Bulgar and cool, Cut veggies, Combine in Bowl, Toss, and Eat.

Questions?

Put chicken broth and garlic on stop to boil in a sauce pan, toast bulgar on low heat in a separate pan and then slowly pour into the boiling broth. Give it a stir before you cover and bring broth back to a boil. When the broth begins to boil, turn off heat and let it sit with the lid on. 20 mins or so give or take. Basically until all the broth is absorbed.