Tabbouleh Salad
This recipe calls for cracked wheat or bulgur which manner it is no longer gluten-free. For a gluten-free different, replace the cracked wheat with quinoa. Both are equally delectable.This recipe is provided by Carolyn Harrington.
- 1 mountainous bunch of parsley
- 2 medium tomatoes
- 1 cup fine cracked wheat, bulgur, or quinoa
- 1 bunch of green onions
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup extra virgin olive oil
- 3 teaspoon top quality sea salt
- 1 teaspoon freshly ground pepper
- Location the cracked wheat in a bowl and quilt with water. Let stand unless cracked wheat is chewable, approximately ½ hour. If you occur to use bulgur, which is important coarser that cracked wheat, that it’s good to unprejudiced want to amplify the time to one hour. If you occur to use quinoa, cook as directed and then let frigid.
- Cleave parsley tops into very runt items and build in a mountainous bowl. To fast carve off the ends of the herb, use kitchen shears.
- Dice the tomatoes and carve the golf green onions, green parts only. Then add them to the bowl.
- Drain the water from the cracked wheat or bulgur and squeeze your complete water out. An effortless manner to develop right here’s to remove the wheat by the handful and squeeze the water out unprejudiced straight away. Then add the handfuls to the salad.
- Mix smartly.
- Add the lemon juice, olive oil, salt, and pepper. Mix all over again.
- Season to model and revel in!
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