Tabbouleh, one of my favorite salads, is refreshing, filling, healthful, and relatively low in calories. It's great for lunch,
dinner, and snacks, and it is a perfect no-wilt summer salad to bring to picnics. In this quick and easy recipe, chewy bulgur
wheat, sweet grapes, crisp cucumber, cool mint, and tart vinaigrette produce an unusual but exquisite salad. It makes a
perfect side dish to roast meat or chicken. For a more substantial, main dish, add tender cooked shrimp.
Yield: 2 Entrée or 4 Side Dish Servings
| (CLICK TO BUY)
3/4 cup bulgur wheat
1 teaspoon salt
1 cup boiling water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2/3 cup diced tomato
1/2 cup seedless green grapes, halved
1/2 cup diced cucumber
1/2 cup sliced scallions (white and green parts)
2 tablespoons shredded mint leaves
Freshly ground black pepper
||Combine the bulgur and salt in a heatproof salad bowl and pour in the boiling water. Cover tightly and let sit for 30 minutes|
||Stir in the lemon juice, olive oil, and garlic. Cover and chill the bulgur for 2 hours.|
||Add the tomato, grapes, cucumber, scallions, and mint just before serving and toss to combine.
Adjust the seasoning with salt and pepper, if necessary. Serve the tabbouleh cold or at room temperature.|
Excerpted from NICOLE ROUTHIER'S FRUIT COOKBOOK copyright © 1996 Nicole Routhier.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.