Mason Jar Monday - Tabbouleh to Go

 Easy meals in Mason Jars are one of my staples. I love being able to grab one from the fridge on the way out the door in the morning. It makes life so much easier when the recipe is quick and easy too. Tabbouleh is a salad of Arabic origins. The ingredients are simple and healthy and the salad is fantastic on hot summer days when cooking something hot is the last thing you want. Prepare a weeks worth in advance for easy lunches or for side dishes at dinner. Enjoy!





Tabbouleh 

1 Cup Wheat Bulgar
1 Large Cucumber
2 Large Tomatoes (cleaned of seeds or use Roma or similar)
1 Large Lemon (need 1/2 cup of lemon juice)
1 or 2 Cloves of Garlic (more if you like more, less if you like less)
1 Onion
1/2 Cup fresh Parsley
1/2 Cup fresh Mint
1/2 Cup Olive Oil
Salt and Pepper to taste

Boil water and add 1 1/2 cup of boiled water to Bulgar. Cover and allow to sit for 30 minutes. It is best if you just let it set overnight. Meanwhile finely chop onion, tomato, cucumber, and garlic. Combine in a separate bowl. Chop Parsley and Mint, toss with onion, tomato, cucumber, and garlic.

Drain any remaining water from Bulgar. If you let it set overnight, chances are there is none, but if you do the quick method of 30 minutes, there may be. Combine chopped ingredients with the Bulgar. Mix in Olive Oil and Lemon Juice. Add salt and pepper to taste. Allow to chill in the refrigerator for 1 hour or more before serving. Store for up to one week in clean jars with lid.

Makes 4  servings.

*Photo credit to Deborah Strong