In spite of the snow and ice and power loss, we have been enjoying some good meals from our menu planning. Tonight was a Tabbouleh Salad from the Slim Down South cookbook. We had it with fried fish and it was a great pairing.
Tabbouleh Salad
1 cup uncooked bulgur wheat
2 cups boiling water
2 medium tomatoes, chopped
1 medium cucumber, chopped
4 green onions, thinly sliced
1/4 cup minced fresh parsley
1/4 cup chopped fresh mint (I used 1 teaspoon dried mint)
juice and zest from one lemon
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Place bulgur wheat in a large bowl and add boiling water. Cover and let stand 30 minutes (or up to 2 hours). Drain and press the extra water from the wheat. In another bowl mix together remaining ingredients; add to the wheat. Chill one hour. Serve on romaine lettuce leaves.
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