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Parsley and tabouleh
PARSLEY AND TABOULEH
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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1 cup medium grain bulgur wheat
Water to cover
4 cups (packed) fresh parsley
1 cup (packed) fresh mint leaves
2 bunches fresh chives
Grated lemon zest and juice of
1 lemon (or more to taste
1/3 cup (or more to taste) extra virgin olive oil
Salt and freshly ground black pepper
2 vine ripened tomatoes, seeded and -- cut into
1/2-inch d
Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.
During this time, in a food processor mince the parsley (you need 2 cups
chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need
1/2 cup snipped).
When the bulgur is plumped up, drain and transfer it to a clean cloth or a
double layer of cheesecloth. Wring out excess water; the grains should be
moist and tender, not watery.
Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and
chives. Stir in the lemon zest, juice and olive oil. Toss well to combine
and season to taste with salt and pepper. Add more lemon zest, juice or
olive oil to taste. Transfer the grains to a bed of lettuce leaves or use
as a bed for the halibut; top with tomatoes.
Yield: 4 servings
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| Free recipe:
Parsley and tabouleh
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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