Tabbouleh

Who ever said that Ina Garten can't cook without using a stick of butter must have missed this delicious recipe. There are so many health benefits in this dish and it is so delicious. My husband loves this! I honestly think he is part rabbit because he can sit down and chomp on a red pepper like it's an apple, but it's kinda nice because I am able to serve him yummy healthy meals like this and he really appreciates it. You can serve this as a side dish or eat up a bigger portion for the main dish. I made this full recipe and Micah and I ate it for a few days. If you make it for dinner any extra left over will make a great lunch the next day. You will love the texture and flavor the bulghur wheat gives this dish. I have been using bulghur wheat a lot-talk about good for you! I will work on a post examining the benefits of eating this wheat because it will make this dish that much more appealing:)

Tip: To make this a heartier meal I added some chunks of feta. Also, I have seen Ina serve this in pita bread with big chunks of feta.

Tabbouleh
Ina Garten
serves 8

Ingredients

nocoupons

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half (I used red pepper instead, just because I don't like tomatoes....I know I really gotta work on that one)
  
• 1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Balsamic Chicken with Baby Spinach

This is the first Ellie Krieger recipe I have tried, and it was definitely a keeper. Yum! I am getting hungry right now thinking about it. It if a very simple yet flavorful meal. It has a serving of protein, a whole grain, and a green vegetable...perfect!

Balsamic Chicken with Baby Spinach

by Ellie Krieger

1 Tablespoon Olive Oil

3 cloves garlic, chopped

4 boneless, skinless chicken breast

8 ounces baby spinach

2 Tablespoons balsamic vinegar

1/3 cup low sodium chicken stock

1 cup canned low-sodium diced tomatoes in juice

2 cups whole-wheat couscous, cooked

Heat a large saute pan over med-high heat. Add the oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.