Monday, November 28, 2016

homemade tabouleh

I recently checked out a few cookbooks from the library, one of which is Mark Bittman's How to Cook Everything (Leia is making sure it doesn't fall off the table).  As the name suggests, it gives you all the basics for just about any food you can think of, along with multiple recipe variations.

While flipping through it I found a recipe for tabbouleh that looked pretty easy. I tried tabbouleh once a long time ago and liked it. I've been wanting to shake up my diet lately, so I decided to try making it. It's a mixture of bulgar wheat, lemon juice, olive oil, salt, pepper, scallions, parsley, mint and tomatoes.

My team members at work gave me a Whole Foods gift card for my birthday, so I decided to buy the ingredients to make the tabbouleh. I even bought a citrus squeezer, which I've used several times already. (In case you don't know what that is, it's a handheld gadget used to squeeze the juice from citrus fruits like lemons and limes. It extracts the juice while leaving the seeds behind.) Can't believe I ever extracted fresh lemon juice without it!

The recipe called for roughly chopped parsley, leaves and small stems only. Have you ever seen a bunch of parsley? It's not easy to get only the small stems, which means either separating the individual stems and stripping them, or chopping off a large portion at the bottom and losing some of the leaves. Same goes for the fresh mint. And have you ever tried chopping parsley and mint?  It's not difficult, but it's messy. Same goes for seeding tomatoes. Again, not difficult, but kind of tedious and messy. The bulgar prep, on the other hand, was simple:  just soak it in some hot water for 30 minutes, drain it and squeeze out the excess water.

Here's the finished product. It tasted pretty good, but for the amount of prep that goes into it and the price of the ingredients, I'd rather just buy it ready-made.

One caveat:  you may want to check your teeth after eating this. Chopped herbs like to stick to, and in between, your teeth.

No comments:

Post a Comment