 |
Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
|
I love tabbouleh, and this recipe is really refreshing to enjoy on a hot summer's day. The recipe comes from the July 2009 issue of Good Housekeeping. This makes 12 side-dish servings or 6 main-dish servings. The cooking time is actually the time needed for cooking, cooling and refrigerating. Ingredients:
6 cups water (i use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor) |
1 cup bulgur |
1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained |
salt and pepper |
1/3 cup fresh lemon juice, plus lemon wedges for garnish |
2 tablespoons good quality olive oil |
6 large ripe plum tomatoes, chopped |
english cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless) |
3 green onions, thinly sliced |
1/2 cup fresh parsley, chopped |
1/2 cup packed fresh mint leaves, chopped |
Directions:
1. In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
2. Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
3. In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
4. Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.
|
|