When packing for our epic van trip, we threw in a magic bullet in hopes of being super-deluxe van campers making smoothies and hummus. I was originally hoping to make roasted red pepper hummus and homemade tabouleh to wrap in pitas. Unfortunately, we quickly realized our first night trying to inflate our air mattress that the capacity of our car converter would not support anything much larger than our computer and phone chargers. Thus, hummus would have to be for another time. Arriving at a cliff-side campsite in California, it was tabouleh time! Earlier in the day we had picked up some fresh veggies from the UCSC organic farm stand, and I was hoping to incorporate all of the organic veggies into the tabouleh.
1 1/2 cups bulgur
3 cups water
2 bunches flat leaf parsley
2 limes, juice
1 lemon, juice
3/4 cup olive oil
1 clove garlic, chopped finely
salt and pepper
choice of fresh chopped veggies, I used-
1 heirloom tomato, 1 small cucumber, 1/2 diced kohlrabi , 1 diced red pepper
** Note: Since this was all done while camping, without measuring utensils, measurements are estimates, thus feel free to add more seasonings, or acidity if needed.
1) Bring the water to a boil, add in bulgur, reduce heat and cover to simmer until all of the water is absorbed or the bulgur is tender (but not too soft).
2) Meanwhile, stir together lime juice, lemon juice, and garlic. Slowly drizzle in olive oil while quickly whisking. Set aside.
3) Once bulgur is cooked, take off heat and allow to cool slightly. Pour dressing over, season with salt and pepper, then allow to cool fully.
4) Finely chop the parsley and dice all of the veggies of choice. Stir the parsley and veg into the cooled bulgur. Eat by itself, serve along side chicken, or wrap into a pita with hummus.
Enjoy! It's Epic!