04:49
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I did put in broccoli, which is what makes this slightly different from a standard tabbouleh recipe. Some baked chicken served with it made for a very simple yet well-rounded meal. This was one of the meals I served to company and the fact that the bulgur and broccoli could be prepared in advance made it very useful for entertaining. Right about the time that three-quarters of it had been eaten, I remembered that I had intended to put in the tomatoes... too bad, so sad. People didn't seem to miss them and the whole thing was hoovered up. But you can make it even better by keeping track of those tomatoes.
6 to 8 servings
20 minutes to prepare the bulgur and broccoli
20 minutes to finish the salad
Cook the Bulgur & Broccoli:
225 grams (1/2 pound) bulgur wheat
1 large head of broccoli
Put a large pot of well-salted water on to boil. Wash, trim, and finely chop the broccoli. When the water boils, add them both and cook for 5 minutes, stirring occasionally. Drain and rinse with cold water until cool, then drain very well. This can be done a day in advance - keep them in a sealed container in the fridge.
Make the Salad:
1 medium sweet onion
1/3 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
the finely grated zest of 1/4 large lemon
the juice of 1 large lemon
1 cup finely chopped parsley
2 to 3 tablespoons finely chopped fresh mint
4 to 6 salad tomatoes
Peel and chop the onion finely. Sprinkle it with salt and put it in a strainer to drain as you prepare the rest of the salad.
Mix the oil, salt, pepper, and lemon zest in a salad bowl. Add the lemon juice, chopped parsley and mint. Mix in the bulgur and broccoli. The salad can be prepared to this point then kept in the fridge for an hour or so until serving, if necessary - but don't forget to add the tomatoes!
Wash, core, and dice the tomatoes. Stir them into the salad. Serve at once.
Last year at this time I made Peach Flan with Caramelized Peach Sauce.
Posted in: Ontario Food
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