Tuesday, April 3, 2012
Having an abundance of cracked grain in the cupboard and the variety of fresh veggies at the market, the menu calls for Tabouleh. I used:
about 6-8 ounces of dried cracked wheat, soaked in water till soft, about 30 minutes
chopped mixed bell pepper
chopped green onion
cherry tomatoes halved
1 bunch of parsley chopped
1/2 bunch of cilantro chopped
2 cloves of garlic minced
juice of 1 lemon
salt and pepper
4 ounces of zesty Italian dressing (optional)
Combine all and allow to sit for a while. Stir occasionally, add more dressing if the wheat takes up too much.
Traditionally served on romaine leaves but we spoon it right up. Great taste, nice and fresh.