Wednesday, February 24, 2016

Meatless Friday Recipe - Tabbouleh

This salad is not only meatless, it is very healthy.  I will serve the Tabbouleh with Japanese Potato and Corn Croquettes. An easy recipe for that can be found HERE


3/4 cups dried Bulgar Wheat (soaked in 3/4 cups hot water)
1 bunch fresh Italian (flat-leaf) parsley, chopped coarsely
1/4 to 1/2 cup fresh mint, chopped coarsely (optional)
1 large ripe tomato (seeded and diced)
1 large cucumber (peeled, seeded and diced)
3 green onion, sliced thinly
1/4 cup chopped Kalamata Olives (green can be substituted)
Juice from one lemon
1/4 cup extra virgin olive oil
Salt to taste

When Bulgar Wheat has absorbed all the water, add all the ingredients, mix well.  This can set aside in the refrigerator for at least an hour for the flavors to blend together or you can serve it right away.

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