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Middle Eastern Tabbouleh Salad
Middle Eastern Tabbouleh Salad
Ina Garten is one of my favorite chefs, and her show is wonderful. She featured tabbouleh a few years back and this is a great way to combine herbs and vegetables with bulgur wheat to form a great appetizer. Serve with warm pita triangles and even some homemade hummus! For an interesting twist, top the hummus with some fresh swiss chard pesto. Fresh garlic, lemon zest, cumin and red wine vinegar are a few good additions to this tabbouleh.
INGREDIENTS
• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil (or less if you prefer)
• 3 teaspoons kosher salt (or half if you are using regular salt)
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper
DIRECTIONS
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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Glazed Beet and Carrot Salad
Glazed Beet and Carrot Salad
The Foodily app is a great way to find unique recipes. This one, from the Sprouted Kitchen, is no exception. It is vegetarian, low-carb and high in fiber. You can simply roast golden beets tossed with olive oil, cumin, paprika, chile powder and sea salt in a 400 degree oven for 45 minutes…or you can follow the recipe below for a flavorful, colorful salad.
INGREDIENTS
• 1/2 Tbsp. Butter
• 2 Tbsp. Extra Virgin Olive Oil
• 2-3 Large Yellow Beets, Roasted And Peeled, Cut Into 1/2” Wedges
• 3 Carrots, Halved, Large Halves Quartered If Needed
• Sea Salt + Pepper
• 2 Tsp. Honey
• 3 Tbsp. White Wine Vinegar
• 2 Tbsp. Tahini
• 1 Tbsp. Orange Or Lemon Juice
• 1/4 Cup Finely Chopped Flat Leaf Parsley, Divided
• 1/2 Tsp. Ground Cumin
• 12 Cups Mixed Baby Lettuces or chopped Romaine
• 1/3 Cup Cooked Garbanzo Beans, Rinsed And Drained
• 2 Tbsp. Toasted Sesame Seeds, White Or Black Or Mixed
DIRECTIONS
In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and roasted beets and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the carrots are crisp-tender, about 5-6 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the vegetables to a large bowl to cool.
Whisk the remaining tablespoon of vinegar, tahini and citrus into the skillet along with the cumin and a generous pinch of the chopped parsley.
Toss the baby lettuces, remaining parsley and garbanzos with a light coating of the tahini dressing. Plate the greens and top with the carrots, beets and sprinkle the sesame seeds. Serve immediately.
**You can prepare the salad a day in advance by making the carrots and beets as directed, and keeping them covered in the fridge overnight. The dressing can also be kept covered in the fridge for up to a week. Toss everything and assemble just before serving
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Scallion Couscous and Scallion Rice
Scallion Couscous
Scallions, or “green onions”, are at their peak in spring and summer and are harvested when their tops are still green. This couscous goes really well with lamb and kebabs. Both recipes here are easy ways to add some flavor to your side dishes.
INGREDIENTS
• 1 cup couscous
• 3/4 cup boiling water
• 2 scallions, cut into matchsticks
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper
Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.
Scallion Rice
INGREDIENTS
• 1 tbsp. olive oil
• 4 scallions, sliced thin
• 1 ½ cups long grain rice
• 1, 14.5 oz. can, reduced sodium chicken broth
• 2/3 cup chopped (packed) fresh cilantro leaves
• Coarse salt and black pepper
DIRECTIONS
In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3-5 minutes. Stir in rice, chicken broth, and 1 cup water. Season with 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 min more. Fluff with fork; fold in cilantro.
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