This semester, I am on campus for lunch two days a week. I know — a measly two days is nothing. You, dear reader, are probably at work for lunch five whole days a week. Well, all the better for you. Because I’ve had to start thinking about how to pack my lunch.

What did I eat for lunch when I was a working woman? Good question. A lot of cafeteria food (no, no woe is me, we’re talking Conde cafeteria here). A lot of Midtown Lunch recs. Leftovers, sometimes, if I was being good. One of the big differences between eating lunch at work and eating lunch at school is that when I was eating lunch at work it was almost a daily requirement to at least go to the caf, to stretch my legs and take a break and probably run into some friends (the Conde caf is nothing if not a better-dressed high school cafeteria with long lines for sushi). At school, I don’t need the break, I need something fast, and cheap, and healthy. And maybe, wherever you lunch, you do, too?

Enter tabbouleh. Certainly not just for lunch, but a perfect lunch candidate. You can make it ahead (it will keep for some time — a week? more?); you can tote it around with you sans refrigeration (at least in Minnesota winter); it’s filling; and it isn’t terrible for you, not by a long shot.

A Middle Eastern “salad,” true tabbouleh is actually supposed to be mostly parsley. That’s probably delicious, too, but not quite as lunch-worthy; more of an appetizer, or part of a dip platter, which is how tabbouleh is traditionally served. But since I wanted to break tradition a little and incorporate more bulgur (more heartiness), I went all the way and used this recipe from the Food Network’s own doyenne of Hamptons-style luxury, Ina Garten.

Couldn’t be better — a mix of crunchy vegetables and chewy bulgur, a bright burst of lemon juice, a pick me up from the parsley. Serve with romaine lettuce leaves for extra crunch, maybe some broiled chicken breast (that you’ve doused with ground cumin pre-broiling) for extra protein, and homemade hummus (recipe coming next week) for a little added richness.

Tabbouleh

Serves 6, I’d say

Adapted from Ina Garten

Ingredients

• 1 cup bulgur (cracked wheat)
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 2 teaspoons salt, or more, to taste
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• freshly ground black pepper

1. Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 teaspoon salt. Stir, then allow to stand at room temperature for about 1 hour.

2. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and the pepper; mix well. Add more salt and/or pepper to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.