Tabbouleh

First off, I’m just gonna let you know that my mom and I are actually heading to Louisiana right now. I’ve set up some posts to keep you busy while I’m away in New Orleans munching down on all of the Creole cooking I can eat.

On that note, I’ll have a ton to talk about when we get back because we’re also going to go look at the oil devastation on the coast.

For now, I promised you a tabbouleh recipe and here it is:

Tabbouleh

  •  1 cup Bulgar Wheat
  • 1 1/4 cup Boiling Water
  • Juice of 2 Lemons
  • 1/4 cup EVOO
  • 3 1/2 tsp. Sea Salt
  • 1 bunch Scallions, chopped (white and green part)
  • 1 bunch Mint, chopped
  • 1 bunch Parsley, chopped
  • 1 Cucumber, peeled, seeded, and diced
  • 2 Roma Tomatoes, diced
  • Salt and Pepper, to taste

Pour the boiling water over the bulgar wheat and mix in EVOO, half of the salt, and the lemon juice. Let stand for an hour then add everything else and mix well. Place in the refrigerator over night so the flavors can meld together well.

ECO-BENEFITS

  1. Vegan
  2. Organic
  3. Bulgar is a quick cooking grain… in this case you only have the stove on as long as it takes to boil water.
  4. Check out this link to learn about the difference in salts for the environment.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s