OVERNIGHT TABBOULEH SALAD WITH GRILLED HALOUMI CHEESE

 tabbouleh best

What could be easier than combining a few ingredients in a bowl, covering and refrigerating it?  This dish practically makes itself! It’s a perfect dinner to make on a hot summer day.  There’s little clean-up & all the work is done the night before so you can get a nutritious dinner can be on the table minutes after a long work day.

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INGREDIENTS:

1 C                                         medium grain bulgur wheat

 ¾ C                                       tomato juice                                          

¼  C                                        low sodium vegetable stock

1 ea                                       fresh lemon juice

2 T                                          olive oil

Generous pinch of salt & cayenne pepper

¼ C                                         red onion, minced

½ C                                        Italian parsley, minced

1 basket                             grape tomatoes, halved

½ ea                                      red bell pepper, chopped

1 T ea                                   fresh mint and dill, mint

¼ #                                         Haloumi cheese, grilled * or substitute crumbled feta

METHOD:

In a large bowl, combine first 5 ingredients.  Mix well and taste for salt and pepper.  Add all remaining ingredients  (except grilled haloumi) combine gently.  Cover and refrigerate overnight.  To serve, remove tabbouleh from refrigerator and mix gently.  Heat outdoor grill or grill pan to medium high.  Place ½” thick slices of Haloumi on grill and brown on each side.  Cut into cubes and toss with salad.  Serve over grilled chicken breast if desired.

Serves 4-6

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