In honor of Mother’s Day, this week the kids and I demonstrate just how we make my favorite Tabouli recipe. And, as mentioned in the Recipe of the Week that featured Tabouli, the kid’s do not eat it. BUT, that doesn’t matter, cuz, remember…it’s Mother’s Day!

Happy Mother’s day everyone. Enjoy the show!

Alex, Soph and Mom

This week’s Recipe of the Week is Tabouli. It is not a recipe of the week because our whole family loves it–the kids won’t eat it. Soph says she likes the taste, but not the feeling, and Alex, well he won’t even try it. The reason it’s the Recipe of the Week is because I, the Mom, love it (hence the adorable name). We’re actually going to demonstrate just how we make it on Mother’s day week–in honor of me, of course ;D

Anyway, here’s the recipe we use. It’s a conglomeration of a bunch of recipes I’ve seen, I just sort of took what I liked and added it. I think it’s super delicious

The Mom’s Tabouli
2 cups bulgur wheat, pre-soaked
1 1/2 to 2 cups fresh parsley, minced
1/4 cup fresh mint, minced (optional)
4 green onions, sliced finely
1 large tomato, diced
1 large cucumber, seeded and diced
1 green pepper, diced
1/4 to 1/2 tsp cumin seeds
1/2 tsp salt
pepper to taste
1/4 to 1/2 cup lemon juice
1/4 to 1/2 cup Olive Oil

Instructions
The first thing you do is soak the bulgur wheat in water for about 1 hour – 2 cups of water for the 2 cups of bulgur should be perfect.

While the wheat is soaking, prepare the other ingredients, mincing the parsley, slicing the onions and dicing the tomato and green pepper (some recipes include minced, fresh mint, so adding about 1/4 cup of that wouldn’t hurt either, we do sometimes, too). You can also prepare the dressing by mixing the olive oil, lemon juice, salt and pepper together. We usually use a measure closer to the 1/2 cup range for both the lemon juice and olive oil, bu the recipe is still well dressed when you cut the dressing down to 1/4 cup each.

When your bulgur is ready, mix everything together and then let it chill in the refrigerator for at least an hour for the flavors to blend. Then, you’re ready to serve!

Enjoy!

Alex, Soph and Mom

P.S. Have you signed up to get our weekly show notifications? If not, fill the form out in the right side area–you wouldn’t want to miss an episode of Two Kids Cooking TV, would you?

Disclaimer: the picture is not my tabouli, I don’t have a picture of mine yet, but it looks a lot like this…I got the image here.