|Tabouli Salad (photo by Andy Mills)|
Thanks to my friend Lucien, who has a very healthy diet, I now know about organic freekeh. It’s an ancient toasted grain with a nutty flavor and lots of protein. It’s also fun to say. Before Lucien returned to London, he gave me a bag of freekeh, along with some spelt spaghetti, red bulgur wheat, low sodium garbanzo beans in a box, Vietnamese cinnamon and Madagascar chocolate.
I ate the chocolate immediately, of course, and then focused on the red bulgur wheat. I decided to make Tabouli Salad.
Tabouli Salad – serves 4 (adapted from “Help! My Apartment Has a Dining Room”)
1 cup red bulgur wheat
1 cup boiling water
2 cups fresh chopped parsley
1/2 cup fresh chopped mint leaves or 3 tablespoons dried
3 finely sliced scallions
2 large tomatoes cut into 1/2-inch cubes
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Put the bulgur wheat in a large bowl, add the water and stir. Set aside for 20 minutes while the bulgur wheat absorbs the water.For more recipes, order "Help! My Apartment Has a Kitchen!"
Add the parsley, mint, scallions, tomatoes, olive oil, lemon juice, salt and black pepper. Mix thoroughly. Serve immediately or refrigerate, covered, until needed.