Tabbouleh
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It’s getting hot outside here in Florida. In fact, now that it is June, it is getting hot in most of the United States. So, mind wandered over to some of my favorite recipes that are great for hot weather. Today, I started mentally planning some summer lunches for me and my daughter. The first thing that came to mind was the recipe my former mother-in-law gave me for Cracked Wheat Salad / Tabbouleh.
Tabbouleh
2 Cups cracked wheat (bulgur)
1 Onion, peeled and finely chopped
4 Large tomatoes, chopped
2 Bunched scallions, finely chopped (about 1 cup)
2 Small cucumbers, peeled and chopped
1/4 Cup olive oil
2 Juice of lemons (about 6 tablespoons)
1 Teaspoon salt
1/4 Teaspoon pepper
6 Tablespoons chopped fresh parsley
3 Table spoons chopped fresh mint or 1 tablespoon dried mint
6 Leaves romaine lettuce
1. Place cracked wheat in a colander and rinse under cold running water. Squeeze with your hands to remove excess water and drain for 1 hour.
2. In a large mixing bowl, combine cracked wheat with all remaining ingredients except lettuce.
Hints: Line a salad bowl with lettuce leaves and add cracked wheat mixture. Chill before serving.
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