Binder Challenge Recipe: A Middle Eastern Delight

Some of my favorite recipes are the ones I make up. I throw ingredients together on a whim, using what my mama taught me and my gut to figure out how much of this and how little of that will taste the best in the end. Cooking with simple, natural ingredients makes this method both convenient (really, how wrong can you go when you have only 5 things in that dish?) and healthy (a few sauteed vegetables plus broth plus grated cheese = #soupwin).

While we technically use a "recipe" for this healthy side dish (or light lunch, like I enjoy it!), you can wing the measurements a bit and still end up loving it. Serve with hummus, flatbread, olives and feta cheese for a fun meze arrangement.

Image Source

Tabouli
From Falafel's Drive-in, San Jose, CA via Food Network

1 c. water
1 c. fine cracked wheat (we use a plain box of couscous)
1 c. minced fresh parsley leaves
1/2 c. minced fresh mint leaves
1/2 c. finely chopped yellow onion
3 tomatoes, diced
2 cucumbers, seeded and diced
3 Tbsp. olive oil
3 Tbsp. lemon juice
1 tsp. sea salt

In a large mixing bowl, pour the water over the cracked wheat and cover. Let stand about 20 minutes. Add the chopped herbs and vegetables and toss with the oil, lemon juice and salt. Chill and serve.