I realize I have been pretty slow on posting lately. Now that everything is put back into the kitchen and my inspiration is returning, I find myself very short on time! I'm not sure how some of these bloggers do it, who have to work other full time jobs. Most of what I've been cooking has been food to take to work for my husband and I. So I figured I could at least start posting some of the things I've been making for our lunches (and dinners since we both work nights)...
I was inspired by a beautiful bunch of parsley I had gotten in my weekly box from the CSA I subscribe to (will post more about that later). I couldn't think of a better use for it than a tabbouleh salad. This is a recipe I found in "How to Cook Everything Vegetarian" by Mark Bittman. I haven't had much of a chance to use it yet, but I found a great recipe in there for tabbouleh. One of the things I liked about it, is it had not only parsley, but a lot of mint as well as some scallions. I've modified it some and threw some crumbled tofu on top.
Tabbouleh Salad-4 generous servings
1/2 cup medium grind or fine grind bulgur
1/4 cup good quality olive oil
1/4 cup lemon juice
zest of 2 lemons
2 cups chopped parsley
1 cup chopped mint
1/2 cup chopped scallions
2 medium tomatoes (or 2 cups of cherry tomatoes cut in half)
1/2 of a cucumber (about 1 cup) chopped
Bring a medium sized sauce pan filled with water to a boil. Add the bulgur and let it come back up to a boil and then immediately turn off the heat. Let it sit until softened, and then drain well. Season the bulgur with the lemon juice, olive oil, and some salt and pepper. In a separate bowl mix the herbs with the lemon zest. Shortly before serving, combine the bulgur with the herbs and tomatoes and cucumber, check again for seasoning (may need a little more salt and pepper).