Tabbouleh With Marinated Artichokes and Baby Spinach

PROS

Tabbouleh With Marinated Artichokes and Baby Spinach is a delicious and healthy Mediterranean salad that is packed with flavorful ingredients.

This salad is vegetarian and can be made vegan by omitting the feta cheese.

Bulgur is a whole grain that is high in fiber and protein, which can help keep you full and satisfied.

Spinach is a good source of iron, which is important for energy production and hemoglobin synthesis.

CONS

Artichokes can be time-consuming to prepare, but the marination process is easy and adds lots of flavor.

Bulgur can sometimes be hard to find in grocery stores, but it can be substituted with quinoa or couscous.

This recipe makes a large amount of salad, so it may be too much for a single serving.

HEALTH & BENEFITS

Tabbouleh With Marinated Artichokes and Baby Spinach is a healthy salad that is rich in vitamins, minerals, and antioxidants.
Artichokes are a good source of fiber, vitamin C, and folate. They also contain compounds that have been shown to have anti-inflammatory and anti-cancer properties.
Bulgur is a whole grain that is high in fiber, protein, and B vitamins. It has been linked to a reduced risk of heart disease, diabetes, and obesity.
Spinach is a nutrient-dense leafy green that is rich in iron, calcium, and vitamin K. It has been shown to improve eye health, lower blood pressure, and reduce inflammation.

	4 large artichokes
	1/2 teaspoon cumin seed
	3 tablespoons extra virgin olive oil
	2 tablespoons sherry wine vinegar
	2 teaspoons finely chopped oregano
	salt
	fresh ground pepper
	1 cup boiling water
	1 cup coarse bulgur
	3 tablespoons extra virgin olive oil
	3 tablespoons fresh lemon juice
	2 scallions , finely chopped
	1 bunch fresh curly-leaf parsley , coarsely chopped
	1 plum tomato , finely diced
	1 tablespoon chopped mint
	salt & freshly ground black pepper
	10 cherry tomatoes , halved
	2 cups packed baby spinach leaves
	1/4 cup crumbled feta cheese
	2 tablespoons toasted pine nuts

1.	Prepare the artichokes by trimming off the outer leaves, cutting off the top part, and removing the choke. Cut the artichokes into quarters and place in a bowl.
2.	In a small pan, toast the cumin seeds until fragrant, then add the olive oil, sherry wine vinegar, oregano, salt, and pepper. Stir to combine, then pour this over the artichokes and toss to coat. Allow the artichokes to marinate for at least 30 minutes.
3.	Meanwhile, place the bulgur in a large bowl and pour in the boiling water. Cover and let sit for 20-30 minutes, until the bulgur is tender and has absorbed all the water.
4.	Fluff the bulgur with a fork, then add the extra virgin olive oil, lemon juice, scallions, parsley, tomato, mint, salt, and pepper. Toss to combine.
5.	To assemble the salad, place the cherry tomatoes and baby spinach on a platter. Spoon the tabbouleh over the top, then add the marinated artichokes. Sprinkle with feta cheese and toasted pine nuts.

Tabbouleh With Marinated Artichokes and Baby Spinach

Tabbouleh With Marinated Artichokes and Baby Spinach - A fresh and healthy Mediterranean salad

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