Tabbouleh makes a pretty good cold-season salad. Fresh parsley and cucumbers aren’t lower quality in the winter. I use grape tomatoes for more flavor and to ensure nicer quality, as chopped fresh tomatoes can get mushy over the course of the week, but if you’re making this for a summer lunch with several people, feel free to sub fresh, chopped tomatoes in.
Tabbouleh Mason Jar Salad
One. Bring to a boil, cover and simmer until water is absorbed, about 12 min.
1 1/2 cups bulgur wheat
3 cups water
Two. Place bulgur wheat into a refrigerator and allow to cool.
Three. Make a salad dressing with:
2 Tbs. flavorful olive oil
4-8 Tbs. lemon juice
1/2 tsp. salt
1/2 tsp. cumin
dried mint from 1 peppermint tea bag (about 1/2 tsp.)
several grinds of fresh pepper
Four. Make the tabbouleh by mixing together:
Prepared, chilled bulgur
2 cups finely chopped parsley
4 oz. crumbled feta cheese
1/4 cup roughly chopped kalamata olives
Five. Layer into a quart-sized mason jar or other reusable container:
3-4 oz. chicken (I used grilled lemon chicken, but plain shredded chicken would be fine, too) (or sub in some canned chickpeas for a vegetarian alternative)
about 1 cup tabbouleh
1/4 cup chopped cucumber
a few whole grape or cherry tomatoes
1 cup chopped romaine lettuce
Store in the refrigerator for up to 5 days. Pour onto a plate to serve. Makes 6 servings.