Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, February 1, 2011

Two Tabbouleh Salads

Today's smoothie: frozen banana, frozen strawberries, fresh parsley

I love adding grains to my salads and so tabbouleh is one of my favorites. These two recipes are made using bulgur, which resembles couscous but is a little larger and cooks up as fast as quinoa (about 15 minutes). Both of these recipes could use any grain of your choice; in fact, in the second one, I did not have enough bulgur so I used some long grain brown rice along with the bulgur. Both tabbouleh salads are wonderful on their own or as a side dish with your sandwich. Make some on a Sunday to enjoy during the work week with your lunch!

Winter Tabbouleh
1 C bulgur
2 C carrots
2 C celery
1 small to medium onion
Juice of half a lemon, or to taste
1-2 tbsp olive oil
Freshly ground pepper
1/4 tsp sea salt

Cook bulgur in 2 C boiling water for 15 minutes with 1 vegan bouillon cube. It should absorb all the water.

To chop celery, carrots, & onion, place all in a food processor & pulse until they're in small bite-size pieces.

Combine all the ingredients in a large bowl. Chill before serving to blend flavors.


Radish Tabbouleh (from The Kind Diet by Alicia Silverstone)
1/4 tsp sea salt
1 C bulgur
2 tbsp fresh lemon juice (you could also use lime)
1 tbsp olive oil
1/2 C finely chopped fresh parsley
2 scallions, both white & green parts, minced
1/2 C thinly sliced radishes (cut in half if large)*

Bring 1 1/2 C water to a boil with the salt. Place bulgur and boiling salted water in a heatproof bowl. Stir then cover the bowl with a plate & set aside about 20-30 minutes, or until water is absorbed. If it doesn't absorb all the water & the bulgur is tender, drain in a sieve.

In a large bowl, combine all ingredients. Chill before serving to blend flavors.














This is the Radish Tabbouleh with a white bean hummus sandwich & another side salad of lettuce, Spanish olives, carrots, & avocado.

*I found these beautiful "Easter Egg" radishes at the East End Food Co-op, so-called because they were the colors of Easter eggs. I just love trying new things!

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