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tabouli
-excerpted from Lenore's
Natural Cuisine cookbook
This classic Mideastern salad, based on Meredith
McCarty's recipe in Fresh From a Vegetarian Kitchen, is made with
very little oil and no tomatoes. It is exceptionally high in iron and
pairs up nicely with Hummus in-a-Hurry, last month's recipe.
ingredients
salad
3 cups water
1 tsp. unrefined sea salt
2 cups coarse bulgur
2 cups cucumber,
seeded and cut into
1/4-inch pieces
4 cups fresh parsley, minced
1 cup scallions, thinly sliced |
dressing
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1 TBS. shoyu, or more to taste
3 TBS. fresh mint, minced,
optional |
directions
1. Bring water to a boil in a 4-quart pot. Add salt and
bulgur.
Simmer covered 15 minutes.
2. Transfer to a large bowl. Fluff with a fork and allow to cool.
3. Meanwhile, in a small bowl, whisk together dressing
ingredients.
4. Add remaining salad ingredients and dressing to bulgur. Mix
gently.
5. Refrigerate at least 1 hour before serving.
6. Keeps refrigerated 3 days at most.
variations
 Substitute 1 teaspoon dried mint for fresh.
Add 1/4 cup blanched and toasted, slivered almonds to
step #4.
cook's tips
It is healthier to use organic cucumbers. If only
waxed cucumbers are available, peel off the skin to avoid ingesting
the
wax, which can coat the intestines and impair absorption of food.
To
remove cucumber seeds, cut cucumber in half lengthwise. Use a spoon to
scrape out seeds. This step is not imperative,
but seeds make the dish watery and give it a seedy
texture, so
you decide!
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