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Tabbouleh




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Recipe By Chef Jim Coleman

This Mediterranean salad is easier to make than you'd imagine.

Serves 4 to 6 people

Ingredients

  • 2/3 of a cup of bulgur wheat
  • 3 medium tomatoes, finely chopped
  • 3/4 of a cup of chopped fresh parsley
  • 1 medium onion, finely chopped
  • 4 tablespoons of fresh lemon juice
  • 1½ teaspoons of salt
  • 4 tablespoons of olive oil
  • 1½ teaspoons of finely chopped fresh mint

Directions

    1. Place the bulgur wheat in a bowl and pour in enough hot water to cover it completely. Let it soak for 20 minutes, then drain in a colander lined with a double thickness of dampened cheesecloth.
    2. Wrap the bulgur in the cheesecloth and squeeze it until all extra moisture is removed.
    3. Put the bulgur in a dry bowl and add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly with a fork.
    4. Just before serving, stir in the olive oil and mint and taste for seasoning.
Photo by Flicker user cyclonebill / CC BY-NC 2.0



Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


1 Response to Tabbouleh

Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




 

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