Sunday, July 12, 2020

BLT and Basil Tabbouleh

Basil Tabbouleh. Another recipe from the box. This one was from Good Housekeeping, July 1997.

Ingredients -
3/4 cup fine bulgur, rinsed
1 teaspoon salt
1/2 teaspoon ground allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/3 cup minced fresh mint leaves
1/2 cup finely chopped scallion (I did not have this to add to the salad)
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup finely diced seeded cucumber
1 cup finely diced seeded tomato

In a bowl put the rinsed bulgur and 3/4 cup boiling water. Let it sit for 1 hour.
While the bulgur is soaking, Mix all other ingredients together. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the bowl with the dressing and vegetables. Season with salt and pepper to taste, and toss the salad well.

The BLTs were perfect. We used a small tomato from our plant on the deck. The other tomato was from a farmstand.

Today I did some prep for this week's dinners.

Stuffed Zucchini. Stuffed with ground beef and quinoa.

 I made enough to put a batch of filling in the freezer.

Fried Peppers and onions to go with grilled sausages.

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