Thursday, February 27, 2014

kitchen life [[tabbouleh]].

[Tabbouleh] this was one of my summertime dinner favesss.
so i'm vicariously enjoying the summer in the frozen tundra through food.

super easy, and delicious.. and with 40grams or more of whole wheat per serving.. who can go wrong?

2 cups low-sodium chicken or vegetable broth
1 cup quick-cooking bulgar wheat, such as Bob’s Red Mill
2 Tablespoons olive oil
juice of 2 lemons
2 medium tomatoes, chopped
½ bunch fresh flat-leaf parsley, leaves finely chopped
¼ medium red onion, finely chopped
½ teaspoon kosher salt

bring the broth to a boil in a large saucepan.
pour in the bulgar, cover, remove from the heat, and let sit for 1 hour; drain.
combine the bulgar, olive oil, and lemon juice in a large serving bowl.
mix in the tomato, parsley and onion.
season with the salt.

note: tabbouleh is best when made ahead; at a minimum let stand for half hour before serving.

[I could eat this just by itself,, but the hubby prefers it with some grilled sausages].

[[majority of my recipes are taken from The Fresh 20 by Melissa Lanz. you can find her website here.  ]].

No comments:

Post a Comment