I don’t know why, but I always get the words bulgur and barley mixed up! I know the difference between each of the grains, and I can easily identify them, but my brain just jumbles up the names sometimes!
Case in point: I found this recipe for Tabbouleh with Feta and Shrimp a while back and decided over the weekend that I would make it sometime for dinner this week. All week, I’ve been thinking to myself “why do they call it tabbouleh when it’s got bulgur in it? Don’t they know tabbouleh is made with barley??”
After 5 days of contemplating this, it JUST NOW dawned on me that the recipe did, in fact, call for bulgur which is, in fact, what tabbouleh is made out of. Hahahha… geesh. Suddenly, this recipe made a lot more sense to me 🙂
First, I cooked up 1/4 cup of bulgur (AKA not barley) per the package instructions and 3 ounces of shrimp. Then put it all in the fridge to cool off.
In a bowl, I mixed together:
- 1 tbsp parsley, chopped (the smaller, the better)
- 3 tbsp lemon juice
- 1/8 tsp each salt, pepper, ground cumin
Then I tossed the bulgur (I swear to you, I just typed BARLEY… wow) with:
For you visually challenged that is:
- 1/2 large cucumber, diced
- 1/4 cup parsley, chopped (the smaller, the better)
- 1 roma tomato, diced
- 1/4 cup chopped green onion
- 2 tbsp crumbled reduced fat feta
Topped it off with the dressing, and put everything back in the fridge so the flavors could mary merry 😉
T-A-S-T-Y. Just like the tabbouleh I’ve had at my favorite middle eastern restaurants… well not JUST like it, but still tasty in its own right. Next time, I wont be so lazy and I’ll chop everything into smaller pieces 🙂
Stats on the tabbouleh: 360 calories, 50g carbs, 3g fat, 28g protein, 10g fiber
I’m off to mow the yard! WOOHOOOOOOO!