recipe adapted from Ina Garten
Our a/c is broken and just the thought of cooking makes me hot. This summer salad is very refreshing! It is filling enough to serve as a meal and requires only a little chopping and boiling water. I like to prepare it on Sunday and serve it for lunch during the week. The longer it sits the better it tastes.
Ingredients
- 1 1/2 cups boiling water
- 1 cup bulgur wheat (available in a box in the organic/natural food section at your market).
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Olive oil
- Kosher salt
- 1 whole cooked rotisserie chicken, cut up (bought already made from the market)
- Freshly ground black pepper
- 1 bunch minced scallions, white and green parts
- 1 cup chopped fresh mint leaves (2 bunches) (optional)*
- 1 cup chopped fresh flat-leaf parsley (1 bunch)
- 1 cucumber, cut up
- 1-2 pints halved cherry tomatoes
Directions
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Cut the chicken up into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve or chill and serve cold later. Tastes even better the next day.
*I'm not a huge fan of mint so I either omit it or only add about a tablespoon.
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