Shopping. Love it or hate it, it’s necessary.
I am, unfortunately, not one of the lovers of shopping, but I have a best friend who IS! At least for herself…and she’s pretty phenomenal at pretending she cares about my clothes. So that’s a plus.
Anyway, have you guys seen the recent trend (it’s everywhere on Pinterest) of getting professional wedding/engagement/couple-y photos done that look more “natural”?
You know, walking in the park and it looks like someone just catches you there in the moment? Well, love them or hate them I’m getting those photos done on the 5th of October. And I’m pretty excited about it!
I’m going with the whole engagement photo thing, and hired an Ottawa photographer that will take photos of me and my dude hiking up a hill…in fancy clothes. Totally normal, right?
So that’s where shopping comes in. I need super fabulous clothes that are picture taking worthy, somewhat timeless, and don’t make me look fat.
All I can really say is thank goodness for blazers, my bestie, the shopping mall down the road, and salads like this one.
Because when you’re getting photos taken you need to feel hot. Notice I didn’t say LOOK hot…and that was on purpose. Salad can’t make you look any different than you already do, but certain wholesome ingredients can definitely make you feel good. And that’s what matters.
This salad is a classic Tabbouleh with lots of lemon, parsley, bulgur, fresh tomatoes, mint, and scallions. It’s one of my favorites, and I know you’ll love it!
Enjoy your weekend everyone!! I’m running a half marathon on Sunday in Montreal. Wish me luck! xo
- 1/2 cup medium grain bulgur wheat (fine would be ok too), rinsed and drained**
- 1/3 cup fresh lemon juice from 2 lemons
- 2.5 cups fresh parsley (about 2 bunches), minced
- 2 tomatoes, seeded and chopped
- 4 scallions, green parts only, chopped
- 2 tbsp fresh mint, minced
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 1/8 tsp cayenne pepper
- Toss the bulgur with the lemon juice in a large bowl and let sit until the grains are tender and fluffy, about 30-40 minutes. If you notice that the bulgur isn't completely done at this point, don't worry! It will soften more in the fridge.
- Mince your parsley and mint. If you're real good with a knife you can just chop it fine or you can add half of it to a food processor and pulse a few times. Stir parsley, tomatoes, scallions, and mint into the bulgur.
- Add the olive oil, salt, pepper, and cayenne to the bowl and mix. Taste, and see if you want to add additional lemon juice. Cover and refrigerate for 1 to 2 hours.
- Season with salt and pepper to taste and serve.
**Don't skip the step of rinsing the bulgur; the recipe won't work with unrinsed bulgur!!
Recipe adapted from The America's Test Kitchen Healthy Family Cookbook
Per 3/4 cup serving: 150 calories, 10g fat, 0mg cholesterol, 14g carbs, 3g protein, 4g fiber, 115mg sodium
The tabbouleh can be refrigerated in an airtight container for up to 2 days. Just season with additional salt, pepper and lemon juice to taste before serving.