Iskender for tea

I ordered the Easy-Lunchbox last year, and the set arrived while I was away.  I thought it was time that I gave them a whirl.

Last night I put some leftover rice in the large compartment.  With tabbouleh in the fridge, a Turkish iskender was totally on the menu.

While the falaffels were dry-frying, I harvested lettuce and cucumber, grated a carrot, and popped it all in the lunchboox with a little beetroot.  In the small containers, hummus and a little left-over natural yogurt.

When the falafels were done, dinner was ready.  And did I mention, I have tabbouleh and cooked falafels left-over for tomorrow.  I did say I was the master of the letover... :D

I was impressed with the depth of the compartments in the easy lunchbox, it held enough for my dinner, which was nice, as I still treat this as the largest meal of the day.  A little difficult to eat from cross-legged, but I could infact eat at a table.... (Being a Drama teacher often means I spend a lot of time sitting on the floor with my food.....)

Easy Tabbouleh

I love tabbouleh.  But, I do tend to find that most recipes make too much of it for me to eat in 3 days... so I have adapted my standard tabbouleh to something more user-friendly, producing a more workable amount of the salad for myself and my lunches.  It also has a larger proportion of the fresh ingredients, and less wheat.  :D

Easy Tabbouleh

1/4 cup bulgar wheat
3/4 cup boiling water
juice of one lemon
Handful of fresh parsley
A few sprigs of mint
1 firm tomato

In the container you plan to story the tabbouleh in (I warned you this was easy, did I mention it is also the lazy version?) place the bulgar wheat and boiling water.  Leave to stand for 30 minutes.
Cut up mint and parsley to a reasonable size... I don't like it too fine, but go crazy if it is your style.
Dice the tomato.
Add into the container with the wheat.
Squeeze over the juice of the lemon.  Sprinkle with salt and pepper if you wish.
Refrigerate and use as desired.

If you make tabbouleh a lot, you will notice I have left out the olive oil and spring onions, as well as the step de-seeding the tomatoes etc.  This way I can have tabbouleh with very little effort, just 30 minutes of standing time (which today I used to make the dahl). 

Watch this space for tabbouleh in my food tomorrow.... :D