27 February 2013

Tabbouleh Salad

Do you like using herbs in your cooking? Fresh herbs lend a lot of TADA! to a dish. Most of the time, however, I don't get to use the entire bunch.

Take parsley for instance. A few sprigs are enough to add flavor and color. Blah, wilted parsley is what I want to avoid. So I found a recipe for Tabbouleh.

Tabbouleh is a salad made of bulgur wheat. It's rich in fiber and friendly for vegans and those on a gluten-free diet. In and of itself, it's healthy.

And when you add these ingredients -- Bam! Double healthy points! There's parsley, mint, cucumber, tomatoes, scallions, lemon and oil. 

Here's what Tabbouleh looks like.
It's light and refreshing.

Serve it with grilled meat like lamb chops.

Or inside a pita bread sandwich 
{with leftover chicken and hummus}.

The recipe was from this book.

Tabbouleh Salad {from the Mad Hungry Cookbook}

1/2 cup bulgur wheat
2 tomatoes, diced 
3 scallions (white & green parts, trimmed and sliced thinly)
2 to 3 cups chopped parsley, stems removed
1 cucumber, peeled and diced
1/2 cup fresh mint leaved, chopped
1/4 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 teaspoon coarse salt, or more to taste

Rinse the bulgur wheat in cold running water and soak in a bowl of water for 20 minutes. Drain and place in a large bowl.

Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.

Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine. Serve or cover and refrigerate for up to two days.

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