Tabouli Stuffed Avocado
• 1/3 cup dry Lifestyle Food Bulgar Wheat
• 1/3 cup dry Lifestyle Food Whole-Wheat Couscous
• 4 bunches of flat-leaf parsley, finely chopped
• 1 cup mint leaves, chopped
• 1/4 –1/2 cup dill, chopped (optional)
• 3 medium tomatoes, diced small (3 cups)
• 1–2 cucumbers, diced (optional)
• 4 spring onion, sliced (or 1 cup red or white onion- finely diced)
• 1 tablespoon lemon zest
• 1/3 cup lemon juice, more to taste
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon “7-Spice” (or sub 1/2 teaspoon allspice and 1/2 teaspoon cinnamon)
• 2 ripe avocados
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
- If using medium grain bulgar and couscous pour 1/2 cup warm water over the bulgar wheat
in a small bowl. Cover with a plate, set aside. If using fine bulgar wheat, you can toss it right
in the salad at the end (the same with the couscous ).
- If making the 7 spice– mix all the spices together in a small bowl.
- Chop the parsley as finely as you can, and some thin stems are ok to include. Place in a
large bowl. You’ll need about 7 cups chopped.
- Chop the mint and optional dill.
- Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion
and place in the bowl.
- Add the bulgar wheat and the couscous, it should be al dente. Toss all to mix well. Add the
lemon zest, lemon juice, olive oil, Salt and 1 teaspoon 7-spice. Give a good stir.
- Place in the fridge for 1-3 hours and allow the flavors to melt together. The parsley will soften
and lose any bitterness, and the bulgar and couscous will soak up the flavorful juices,
- Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with
- Slice the avocados in the middle, remove the pit, dip in the sesame seeds. Scoop in the
tabouli salad and enjoy with toasted pita bread, hummus baba ganoush, and falafels.