Eating PRO on the go, part I

Jess Snyder and I are in Houghton MI this week at the National US cross country skiing championships, and to make it a little more affordable we're cooking for ourselves this week. This could be disastrous, but between a microwave, a fridge, and a crockpot, we have a bunch of really good meals lined up. Vegetarian chili, tabouleh with chickpeas and feta, taco night, rice and microwaved stirfry veggies, Moroccan couscous with mint and apricots and almonds, and various yummy snacks, means that we'll be eating well and enjoying life. I've decided to post a picture and recipe of each meal we eat each night, mostly as a distraction from being in Houghton MI.

Tonight was Tabouleh and chickpea night.


Tabouleh:
~1C dry bulgur
1 tomato
1/2 cucumber
~1/2C lemon juice
salt and pepper to taste
feta cheese to crumble on top
1 can chickpeas
~1/2C chopped parsley
~1/4C mint leaves

Boil some water either using the coffeepot or the microwave. Pour it over the bulger in the crock pot, cover, and let it sit for 5-10 minutes, until it tastes chewy, not raw.

Chop the cucumber and tomato, add the chickpeas and herbs, add the lemon juice and salt and pepper, and stir it around. Taste it, and adjust the seasonings as needed. Remember that you'll be adding the bulgur, so you want it a little more lemony than you'd normally make it.

Drain the bulgur, and add to the mix. Stir it around, sprinkle cheese on top, and eat.