This morning, as I was posting my smoothie bowl to my Instagram, I realize I rarely post any lunch pictures/recipes. So I made it a point to make myself something pretty and healthy and share the recipe this afternoon. The truth is, most of my lunches are eaten standing up, and aren’t very pretty. It is hard to find time for yourself during the day as a stay-at-home mom. Dinner is usually easier because my husband is here to man the kids but lunch is always a mad dash to get kids fed and put them down for naps and then either take one myself, or catch up on housework, FUN. Today I prepped my lunch while feeding the kids theirs and by the time my lunch had cooled and was ready to eat (and photograph) kids were snoozing in their beds and I had a moment to SIT DOWN and eat/read! This recipe is adapted from the back of box recipe on the Far East Tabouleh Wheat Salad Mix. It is rarely easy, but not so quick, so give yourself an hour and a half or prep it the night before!
Greek Tabouleh Salad
2 cups Near East Tabouleh wheat salad
1 TBS olive oil
1/3 cup diced tomato (canned or fresh)
2 TBS lemon juice
1/3 cup crumbled feta cheese
1/4 cup fresh basil leaves, chopped
1/4 cup shredded carrot
Cook Tabouleh wheat salad according to directions on the box
Chop tomato, basil and set in separate bowl as your Tabouleh cools in the fridge.
Add feta and carrots to bowl with tomato and basil and leave it in fridge until Tabouleh is cooled and ready (about 30 minutes)
Once cooled combine tomato mix with Tabouleh and add lemon juice and olive oil and mix well
For best flavor, cover at least an hour and let the flavors soak
Optional: serve on bed of romaine lettuce