Thursday, July 19, 2012


Stay as Cool as a Cucumber with this satisfying Tabbouleh recipe for hot summer days:
1 1/2 cups bulgur wheat soaked 30 mins. in 1 1/2 cups boiling water, drained
Add chopped Veggies:  1 tomato, 1 cucumber, 1 onion, 1 minced garlic clove
(also add cooked corn, chopped peppers & zucchini, shredded carrots)
1-2 freshly squeezed lemons
Salt & peper to taste
1 lb garbanzo beans cooked or canned, rinsed and drained
1/3 currants or chopped raisins soaked in water 10 mins. and drained
1/2 cup each, chopped fresh mint & fresh parsley
 Pinch of cinnamon & cayenne
Serve on greens or as filling for 100% whole wheat pocket bread 

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