I'm working my way through the Biggest Loser cookbook that I received for Christmas, sharing the recipes that we liked.
Bear with me as I continue making my way through the book!
Last night I made Mexican Tabbouleh (also spelled Tabbouli or Taboule).
It sounded like a variation we would really like.
Tabbouleh is bulgur wheat that is usually mixed with parsley and tomatoes - it's originally Middle Eastern.
You start by cooking Tabbouleh on the stove top and then putting the pot in the refrigerator to cool the grains to room temperature.
I did not see plain bulgur wheat in the store so I opted for two boxes of Taboule Mix and used 1 of the 2 spice packets. It worked perfectly.
While it was cooling I chopped cilantro and garlic and put them in my serving dish.
Then added black beans, lime juice, salsa, and the cooled Tabbouleh.
I served it with spicy roasted shrimp and a little extra salsa on the top.
Brennan said it was better than Chipotle's black beans and rice - high praise!
A side note on salsa: I don't like raw onions and my boys don't like raw tomatoes.
Just about every packaged salsa has chunks of both.
So for this recipe I popped the fresh salsa in the blender for a few seconds and it was perfect.
I think I'll do this going forward!
The Biggest Loser cookbook recommends using fresh refrigerated salsa instead of jarred because it has a fresher taste and it uses many fewer preservatives.
This is what I picked up (only the Medium version).
Double click to print as a 5x7 recipe card.
I don't know whether to say:
Either way -