Superbowl Sunday: Tabbouleh and Pitas v. Chips and Dip

Are YOU ready for some FOOTBALL?!?! It’s Superbowl Sunday and today’s menu is a riff on junk food classics.  Instead of serving the traditional, unhealthy and boring chips and dip, I’ll be serving a platter of tart and oniony tabbouleh with toasted pita wedges. (See end of entry for other healthy game day eats suggestions*)

Tabbouleh (aka Tabouli) is a healthy and flavor-packed Arabic topping that is easily customizable to your tastes.  This is definitely one of those recipes that is more of a guide than a serious set of verbatim instructions (as is most of my food).  Play with the proportions and figure out how you like this dish best.  Some popular options include ingredients like fresh mint, cucumbers, ground sprouted pine nuts, and quinoa.  This dish is great for vegetarians and vegans, but for mine, I couldn’t resist the added flavor of chicken stock.

Tabbouleh:

Tabbouleh with Toasted Whole Wheat Pitas

Equipment:

  • Knife, cutting board, food processor (if you don’t have one, you can make still make this. It’ll just take longer and you’ll definitely want to have a very very sharp knife), medium saucepan, measuring spoons (optional), medium bowl, spatula or spoon, stove top

Ingredients:

  • 2 1/2 cups parsley, roughly chopped
  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 large clove garlic, peeled
  • 1 Tbs evoo
  • The juice and zest of 1 lemon
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups chicken stock + 1 cup water (optional – otherwise use 3 cups salted water)
  • 1 cup pearled barley

Directions:

1) Heat the chicken stock and water to a boil in the saucepan.  Reduce the heat to medium low, add the barley, and let simmer uncovered until the liquid is gone (about 40-50 mins).

2) Add the garlic and parsley to the food processor.  Pulse until parsley is very finely chopped.  Add the onion and pluse 2-3 more times to make sure the onion is finely chopped.

3) Spoon the mixture into the bowl.  Mix in evoo, lemon juice, lemon zest, tomato, salt, pepper, and cooked barley.  Stir to make sure everything’s well incorporated. Let chill in the fridge while you toast your pitas and cut them into wedges.  Serve tabbouleh cold or room temperature.

4) ENJOY!!

What to drink?

  • If you’re rooting for the Packers: “Green and Golds” = 1 mug mint tea (strong – 2 bags per mug) with Honey and a shot of Whiskey
  • If you’re rooting for the Steelers: “Black and Yellows” = (aka “Holy F*ck” or “Flaming Nazi”) = 1/2 oz. Jaegermeister, 1/2 oz. Goldschlager

*Some of my other game-day eats include:

  • BBQ chicken open-faced sandwiches: chicken thighs with bone in and skin on roasted with evoo, salt, pepper in 350 F oven for about 35-45 mins till juices run clear.  Then, pull the meat off the bones and discard the skins and bones.  Simmer in BBQ sauce 5 mins on med heat then serve over whole wheat toast.
  • No-guilt, oven roasted, spicy potato wedges, onions, and garlic
  • Mushroom, onion, and muenster cheese pizza with garlic sauce
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