Bulgar wheat is the star ingredient in this teeny tiny tabouli. If you’re not familiar with it, it’s a wheat that has been de-husked, cracked into coarse pieces and parboiled. Parboiled being the operative word here….like couscous, it requires no real cooking. Just boiling water and a little time and you’ll have a delicious and healthy lunch or side dish at your fingertips. Tabouli, a middle eastern salad that is full of flavor and vegetables, is a great way to introduce your little one to whole grains. And the size is perfect for babies just beginning to experiment with chewing and texture. It can get messy though so I recommend one of those nifty bibs that have a pocket to catch debris. Silly as they look, they’re often a lifesaver as Audrey explores feeding herself.
Note: You can easily add chickpeas, carrots, or peppers to this salad, serve with grilled chicken and pita, or our favorite, a dab of hummus.
Teeny Tiny Tabouli
12 months + up
Makes approx. 3 cups
- 1 cup dry bulgur wheat
- 1 cup boiling water
- ½ large cucumber, very finely chopped
- 1 large tomato, very finely chopped
- 2 green onions, very finely sliced
- ¼ cup chopped fresh mint
- 1 cup chopped fresh parsley
- ¼ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon pepper
- ¼ teaspoon salt
Place the bulgur in a large bowl and pour boiling water over it, stir once and cover. Let sit for 30 minutes until wheat is tender and water is absorbed. Drain any excess water. Add the chopped vegetables and herbs to prepared bulgur. Combine lemon juice, olive oil, salt and pepper in a separate bowl. Add dressing to salad and stir. Cover and chill in the fridge for at least one hour before serving. For younger babies, pulse a few times in the food processor before serving.