I love tabouli, I make a large batch and eat it several times a week. This recipe is very flexible, you can add or remove some ingredients and it still comes out delicious.

Tabouli Recipe

1 cup water
1 cup fine cracked wheat
1/2 cup minced fresh mint or cilantro leaves
1/2 cup finely chopped red onion
3 small roma tomatoes, diced
1 cup broccoli slaw
2 cucumbers, seeded and diced ( I prefer persian, no need to seed those)
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt ( I use Hymalayan salt)
Pepper to taste
1 tablespoon Chia super-food seeds
Sprinkle of garlic powder

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, pepper, and salt in a separate bowl. Add to wheat mixture and mix well. Serve and enjoy.

For inspiration, all I have to do is sit in the breakroom and watch my teams healthy meals. Last week, I noticed Jessica McBride our spa concierge made it with quinoa. Great idea, I have to try that next!

Licensed Esthetician, visionary and CEO, Blanca Caballero is the driving force behind award winning AvantGard Spa and creator of the skincare brand Spa Rx. Her first hand experience in the treatment room has given her a unique and relatable perspective that allows her to guide and support her team.