wheat

Erin Gleeson

better cook: tabbouleh in endive boats

Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.

Ingredients

  • 1 5 1/4 ounce package tabbouleh (wheat salad) mix
  • 1 cup boiling water
  • 1 1/2 cups chopped tomato
  • 1 cup chopped yellow, red, and/or green sweet pepper
  • 1/2 cup sliced green onions
  • 1/2 cup snipped fresh parsley
  • 1/2 cup snipped fresh mint
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • endive leaves

Directions

1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.

2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.

3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.