Happy Mother’s Day!
While I plan on making myself some highly decadent dessert today (per usual!), I had to share this healthy and very good recipe for Tabbouleh.
Sometimes a simple dinner made with lots of vibrant, fresh ingredients is just the ticket. This Tabbouleh is packed with herbs and gently spiced. It’s perfect tucked into pita bread for a light meal.
1/3 cup medium bulgur
1 pound chopped tomatoes
3 cups chopped parsley
1/2 cup chopped mint
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon allspice
1/2 cup extra-virgin olive oil
3/4 cup fresh lemon juice
2 large green onions, thinly sliced
Pita bread, to serve
1. Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust rises to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes.
2. Pour off the water, then squeeze the bulgur dry. Transfer the bulgur to a large bowl and add the tomatoes.
3. Stir in the parsley, mint, onion, salt, pepper and allspice, then add the olive oil. Gradually add the lemon juice, tasting the Tabbouleh. It should be lemony but not unpleasantly tart. Cover and let stand for 20 minutes. Garnish with the green onions. Serve with pita bread.
Recipe from Food & Wine Magazine
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