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The ultimate refreshing summer salad, Tabouli combines healthy grains and Catalogna Parsley in a flavorful way that can be served as a side dish or luncheon main course salad.
1/2 cup Bulgur (cracked wheat)
1 1/2 cups chopped Catalogna parsley
1 cup chopped fresh mint
2 coarsely chopped tomatoes
3 chopped green scallions
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| Place 1/2 cup Bulgur (cracked wheat) in a bowl with enough water to cover, about 1 cup. Allow to stand 20 minutes, or until the water is completely absorbed and kernels are softened. Mix together with 1 1/2 cups chopped Catalogna parsley, 1 cup chopped fresh mint, 2 coarsely chopped tomatoes, and 3 chopped green scallions and juice from 2 lemons. Blend in 1/2-cup olive oil and season with salt and freshly ground black pepper.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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The Most Flavorful Parsley
Plain leaved foliage is a culinary powerhouse. |
The original heirloom tomato, treasured for generations. |
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Recipes for Winter
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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