Monday, August 31, 2015

Tabbouleh Time.

  I love grains.
Their texture...
Their nutty flavor...
And I love salads.
Tabbouleh is the perfect combination
of fresh-picked vegetables from the garden 
and the wonder of a grain - bulgur wheat.

I was reading the back of the bulgur bag for directions
and it said to pour 2 cups boiling water 
over 2 cups of the bulgur.

So I did.
I should've used 1 cup.
This made a gallon of tabbouleh.
I exaggerate, but not by much. 

Since I ended up with so much bulgur wheat,
I decided to split the cooked bulgur and make two sides.
I used 2/3 of the cooked bulgur for my tabbouleh
and the other 1/3 for another quick bulgur and garbanzo salad.

Rosie's Tabbouleh
2 cups bulgur wheat
2 cups boiling water
1 medium cucumber, peeled, seeded, and diced
3 tomatoes, peeled, seeded, juiced, and diced
1 medium red onion, diced
1/4 cup chopped parsley
1/4 cup chopped mint

Pour boiling water over wheat,
cover, and let sit for at least an hour, to absorb the liquid.

1/2 cup blood orange infused olive oil
1/2 cup lemon juice

Combine 2/3 of the bulgur wheat, vegetables, and herbs.
Pour dressing over top and toss to coat.

Cover and refrigerate for at least an hour
 to allow the flavors the meld.

Here's the other salad I made.
Bulgur wheat
garbanzo beans
chopped red peper
chopped green and red peppers
Toss with your favorite Italian dressing.

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