Saturday, 18 August 2007

Whole Grain Tabouleh

This recipe is from the cookbook Simply in Season. You can be creative with this dish.

Prepare 1 cup uncooked bulgar, quinoa, or couscous according to package directions. Fluff with a fork and allow to cool. You should have at least 2 cups or more of the cooked grain.

1/4 c green onions, chopped
2 tomatoes, seeded and chopped
1/2 cup fresh cilantro, mint or parsley
1 cup chopped vegetables: cucumbers, sweet peppers, diced summer squash
1 cup chickpeas (optional)

2 tbsp lemon or lime juice (preferably fresh)
2 tbsp olive oil
salt and freshly ground pepper to taste

Mix and pour over salad.
Yields 6 cups

1 comment:

NatureWoman said...

Thanks for this recipe! I'm going to try making it today!