Looking for a healthy yet delicious alternative to the usual weed-related recipes? Check out the below recipe for a middle eastern tabouli salad that’s healthy and delicious AF! Let us know how you like it in the comments.
Hearty whole grain bulghur wheat mixes with herbs and veggies in this classic Middle Eastern salad. Not only is this salad ultra healthy, it packs a whole lot of flavor in too, so much so that the cannabis flavor fades into the background…just the way I like it.
I use Marijuana Oil, specifically marijuana olive oil, to medicate this recipe. My Making Marijuana Oil tutorial will help you learn how to make it.
A note about the Dosing on this recipe!
This recipe will have about 58 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter.
Marijuana Recipes: Middle Eastern Tabouli Salad with Mary Jane
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Author: Cheri Sicard
1 1/3 cups boiling water
1 1/2 teaspoons salt
3/4 cup dry bulghur wheat
3/4 cup minced green onions
1 1/2 cups diced seeded ripe tomatoes
1/4 cup finely chopped fresh mint
3/4 cup finely chopped Italian parsley
2 teaspoons minced garlic
1/4 cup canna-olive oil
5 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
1. Combine boiling water, 1 1/2 teaspoons salt, and bulghur in a large bowl. Cover and let stand for 15 minutes or until water is absorbed and bulghur has softened.
2. Stir in green onions, tomatoes, mint, Italian parsley, garlic, cannabis-infused olive oil, and lemon juice and mix until ingredients are evenly combined. Season to taste with additional salt and pepper if needed.
3. Chill until ready to serve. Best made several hours ahead of time. Leftovers will keep for up to 4 days in the refrigerator.