In honor of tomorrow being Earth Day, I thought I would give you a healthy yet super tasty 100% vegan side dish. Tabouleh is a type of salad similar to couscous with a bulgar wheat grain that is typical of Middle Eastern cooking. It is usually served cold, and makes an excellent picnic-style side. The first time I ever tried it I was in France and was amazed by how delicious and fresh it tasted. I haven't had tabouleh as much as I would like, and will make it tomorrow to celebrate Earth Day. Pair with a spicy Moroccan style chicken, braised beef, lamb, or meaty mushrooms. For the recipe, read more
1 cup bulgar wheat
1 cup boiling water
½ tsp salt
1/3 cup toasted pine nuts (toast in a dry frying pan or in the oven, med. low temperature and keep your eye on them)
1/4 cup currants, soaked ten minutes, and drained (Use raisins, if you can't find currants, but they're not as good)
¼ cup olive oil
1 clove garlic
2 large tomato, quartered, seeded and chopped, approx. 2 cup
1/2 cup thinly sliced scallions
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
1 to 1 1/2 cups canned garbanzo beans, rinse well
14. ¼ c. lemon juice
Salt and pepper to taste
Tender romaine leaves
- Boil water. Add salt & bulgar. Remove from heat, cover, and let sit for thirty minutes.
- Soak the currants, and toast the pine nuts.
- Heat the olive oil on low, peel and mince the garlic, and heat in the oil for 5 - 10 minutes.
- Whisk lemon juice into olive oil, and combine all ingredients.
- Let it sit for at least 15 minutes.
- Line a beautiful bowl with lettuce leaves, place the tabouleh in the middle.