16 May 2012

tabbouleh.



Sorry everyone for the lack of posts. The Spring semester is finally over, although, it doesn't mean life still isn't busy, right? I am really excited to got to camp this weekend with Jediah, Jenika, Kyle & all the pups. It will be relaxing to hangout, do a little gardening & do lots of eating.

This tabbouleh recipe is from the Barefoot Contessa: Parties. It is so easy, it really just takes the time for the bulgur to soak up the boiling water. Bulgur is a nutritious wheat grain commonly used in Middle Eastern and Mediterranean cooking. 
It is such a vegan treat to eat on its own, in a pita or as a side with grilled veggies, chicken or fish (whatever you please).

tabbouleh. 

  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 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
  • 1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

happy eatings & cheers!
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