Salad Saturdays: Mediterranean Tabouli

Remember my garden on steroids?  We have had to find some way to use the tons of cucumbers we keep picking!  This tabouli is amazing and full of flavor and texture. Tabouli is from wheat bulgar and softens when cooked. This recipe fluffs it with some spices and lemon juice before adding in chopped tomatoes, cucumber and feta. The cucumbers are so crunchy and crisp!  

We use tabouli from a box with spices already in it. Use your favorite for this recipe! 

This post has been sitting in my draft box for weeks but I'm grateful it's here because we still haven't gotten our Internet fixed:(  I didn't realize how much time I spent in the Internet until it stopped working. Wow!  I saw this quote on pinterest that said "a clean house is a sign of no Internet."  It is so true!  In my case, it means I haven't been able to blog, which has been frustrating, but at the same time, nice because there is no reason to hang around the computer. I've been doing a lot of jump roping with Elizabeth, Abigail, and Stephen, which has been really fun, especially with the cool weather. 

I've also been able to work more on my novel. If anyone wants to read and critique chapters, let me know and you can have at them! :)

So hopefully the computer will be fixed, but until then, I can keep eating my Mediterranean cuisine and jumping rope outside. At least I don't need Internet for that!

 

Mediterranean Tabouli

Recipe Source: The Sweet {Tooth} Life

Favorite tabouli mix
1 tablespoon lemon juice
1 tablespoon olive oil

1 teaspoon minced garlic

2 large tomatoes, seeded and chopped
2 medium cucumber, seeded and chopped

4 oz. feta cheese
salt and pepper, to taste

Cook tabouli according to box directions.  Add in remaining ingredients and serve. Store leftovers in refrigerator.