This week, I actually decided to go back to the roots of this blog and drag out a recipe from the box. This one came from a booklet hanging on the tag of a ReaLemon juice bottle once upon a time.
Tabbouleh
Prep time: 15 minutes, Chill time: 4 to 24 hours
Servings: 6
3/4 C uncooked bulger
1 (8 3/4-oz) can red kidney beans, rinsed and drained
1/2 C chopped seeded cucumber
1/2 C chopped fresh parsley
1/4 C finely chopped onion
1/4 C ReaLemon Lemon Juice from Concentrate
1/4 C olive oil or salad oil
1 Tbs chopped fresh mint
1 tsp dried basil, crushed
1/4 tsp salt
1/8 tsp pepper
8 cherry tomatoes, quartered
Place bulgur in strainer; rinse with cold water and drain. Combine bulgur, beans, cucumber, parsley and onion in medium-sized bowl. For dressing, combine ReaLemon, oil, mint, basil, salt and pepper in screw-top jar. Cover and shake well. Pour over bulgur mixture; toss gently to coat. Chill 4 to 24 hours. Before serving, stir in tomatoes.
My substitutions/additions:
I use fresh lemon (sorry ReaLemon...) and I cook my own beans. And if you're using fresh parsley and fresh mint you might as well go ahead and use fresh basil, right?
Review:
I love this. Four hours marinating is good for me. I know it seems weird to make this with uncooked bulgur, but during the marinating process, the bulgur absorbs plenty of moisture and become nice and chewy instead of soft and mushy. The boys are generally underwhelmed. But if at first you don't succeed, right? I'll definitely be making this keeper again!
I will be singing John Denver for the rest of the evening! This recipe looks fantastic - I've never cooked with bulgur before, I really should branch out. I love the addition of beans - perfect vegetarian meal with protein.
ReplyDeleteHah! I'm glad somebody caught that reference, Jessica! This was the first recipe I ever tried with bulgur, and it is a really wonderful introduction!
DeleteOh that sounds yum! I will definitely try this. 'Pinning' it ;)
ReplyDeleteThanks, Chinmayie! It comes together pretty quickly, too. Mix it all up in the morning, and you've got yourself a yummy lunch!
DeleteLove it! I'm a fan of homemade tabbouleh and your addition of kidney beans is terrific. I totally agree about the store bought - it's usually soggy and swimming in liquid.
ReplyDeleteI wish I could say I had the idea for the beans, but it came that way on the recipe card. It is a nice touch, though, especially for vegetarians like myself...
Deletelove the colours, looks so festive!i tasted tabbouleh once & liked it... but that dint have beans in it, thats a nice addition
ReplyDeleteThanks, Deeps! I don't think the beans are traditional, but they go well with it!
DeleteI am so glad that I am not the only one who feels the same way about Tabbouleh. It never really did anything for me, but I trust your opinion and so if you are saying it is MUCH better homemade, then I think it is worth trying once! Do you think using quinoa {since I cannot have vulgar) would make much of a difference in flavor?
ReplyDeleteI think quinoa would be a great substitute, but I'm not sure if I'd try it raw... Quinoa holds up pretty well to cooking. If you do decide to try it raw, let me know how it turns out!
DeleteI love Tabbouleh! I make it with quinoa because, for some reason, I can't seem to get enough of it, drives my husband crazy.
ReplyDeleteI'm going to have to give it a try with quinoa. We love it here and I've seen a few recipes for it online. Do you cook the quinoa first?
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