Green Bean Tabouleh

I'm a little behind on green beans from the CSA and I just got another pound this morning! Time for action! I also had a bunch of parsley so I thought: Tabouleh. Because what else can you possibly think when you look at parsley besides: garnish?

First I poured boiling water over 1C of Bulgur for about 15 minutes


Then I sliced about a pound of green beans into small Os and microwaved them in a bowl with a little water in the bottom for three minutes.


In the food processor, I pulsed 1/2C raw almonds into small pieces and toasted in a dry skillet.


Also in the food processor, I mixed up a small bunch of flat leaf parsley (about the size of my open hand) with 2 cloves of garlic. To this I added the juice of 1 lemon, 1/8C olive oil and 1/2t salt. (possibly more of these last two ingredients, but at least that. I didn't realize it would be good enough to post so I was using the freepour method!)


The result is SO tasty!


So much that I would even go as far as to say that the nuts are optional. If you do use them and don't plan on eating the salad immediately, store them separately and add with each serving so they keep their crisp.

Per 1C serving w/nuts:
Calories: 223, Fat: 11g, Protein 7g
w/o nuts:
Calories 153, Fat: 5g, Protein 5g