Make-Ahead Watermelon Radish Tabbouleh and White Bean Miso Puree for the Camp Cooler

To save time at camp, I plan many meals at home and keep them in the cooler for easy access while I am out adventuring. This recipe for tabbouleh and dip taste even better the next day and is so much better than stoping for unhealthy snacks at a roadside market. The tabbouleh has an extra kick of spice with radish and the dip is ultra lush when blended with olive oil.

This make a great light lunch, but if you’re looking to serve it along with a heavier protein to fill you up, check out our Cast Iron Rosemary Chicken.

Tabbouleh
1/2 c red bulgur (I use Bob’s Red Mill)
1 bunch of parsley, minced (I used flat here, but curly works too)
8-10 mint leaves, rolled together and thinly sliced
2 cloves garlic minced
2 lemon’s juiced
2 vine-ripened tomatoes, seeded and diced small
2 red wing spring onions (or any scallions will do), sliced very thin
1 large watermelon radish, diced very small
1/4 c extra virgin olive oil
Salt & pepper to taste

Start with the bulgur by adding 1/2 c boiling water to the bulgur. Giver it a mix and cover it, letting it sit for an hour to soften and soak up the water. Meanwhile, in large bowl toss the rest of the ingredients ensuring all the herbs get coated well by the lemon juice. Let the herby mix sit in the fridge, then mix the bulgur in and give it toss. It will keep well in your cooler in an airtight container for 3-4 days. It makes a great topping for toast by smearing on the bean dip below, then the tabbouleh and topping with crumbled feta. You can always add more lemon as well to freshen it up.

White Bean & Miso Dip
1 (14oz) can of cannellini beans, drained and rinsed
2 cloves of garlic, finely minced
1/2 tsp smoked paprika
Salt & pepper to taste
1 tbsp miso paste
3 tbsp extra virgin olive oil

Add the beans into the food processor and blend to a creamy texture. Add in the garlic, paprika, salt, pepper, miso and keep the processor on puree until throughly blended and all noticeable chunks are gone. Add the olive oil bit by bit creating a lush and whipped version of this creamy dip. This dip makes a great base for your tangy and herby tabbouleh with both crackers or toast. Lettuce leaves also make a great vehicle to combine the two. This will also keep well in your cooler for 3-4 days.

Serves 6