In honor of tomorrow being Earth Day, I thought I would give you a healthy yet super tasty 100% vegan side dish. Tabouleh is a type of salad similar to couscous with a bulgar wheat grain that is typical of Middle Eastern cooking. It is usually served cold, and makes an excellent picnic-style side. The first time I ever tried it I was in France and was amazed by how delicious and fresh it tasted. I haven't had tabouleh as much as I would like, and will make it tomorrow to celebrate Earth Day. Pair with a spicy Moroccan style chicken, braised beef, lamb, or meaty mushrooms. For the recipe, read more

Tabouleh
Modified from The Savvy Vegetarian and Epicurious

1 cup bulgar wheat
1 cup boiling water
½ tsp salt
1/3 cup toasted pine nuts (toast in a dry frying pan or in the oven, med. low temperature and keep your eye on them)
1/4 cup currants, soaked ten minutes, and drained (Use raisins, if you can't find currants, but they're not as good)
¼ cup olive oil
1 clove garlic
2 large tomato, quartered, seeded and chopped, approx. 2 cup
1/2 cup thinly sliced scallions
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
1 to 1 1/2 cups canned garbanzo beans, rinse well
14. ¼ c. lemon juice
Salt and pepper to taste
Tender romaine leaves

1. Boil water. Add salt & bulgar. Remove from heat, cover, and let sit for thirty minutes.
2. Soak the currants, and toast the pine nuts.
3. Heat the olive oil on low, peel and mince the garlic, and heat in the oil for 5 - 10 minutes.
4. Whisk lemon juice into olive oil, and combine all ingredients.
5. Let it sit for at least 15 minutes.
6. Line a beautiful bowl with lettuce leaves, place the tabouleh in the middle.

Serves 6.

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