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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Tabbouleh is a favorite Mideastern Salad, usually made with lemon, parsley and mint.This version adds fruit, nuts and ginger. The salad needs to chill 4 hours before serving.Recipe comes from . Ingredients:
2 cups water |
1 cup bulgar wheat |
1/2 cup fresh blueberries |
2 small nectarines, pitted and diced |
2 large apricots, pitted and diced |
2/3 cup chopped pecans or 2/3 cup walnuts (3 ounces) |
1/3 cup minced fresh mint |
1/4 cup canola oil |
3 tablespoons lemon juice |
1 1/2 tablespoons grated gingerroot or 3/4 teaspoon ground ginger |
1/8 teaspoon salt |
romaine lettuce leaf |
Directions:
1. In a medium saucepan combine water and bulgur.
2. Bring to a boil; reduce heat.
3. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
4. Let cool.
5. In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
6. For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
7. Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
8. Line a platter with Romaine leaves.
9. Spoon salad on to platter.
10. Enjoy.
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