Saturday, June 25, 2011

Picnic time..

An easy, breezy salad to go: Tabouli.
Start with Bulgur wheat. Buy a package like this one, not a skinny one with spices and stuff you don't want.
Follow the instructions on how to cook and cool the wheat.

Chop up any greens you have. This is my stash today: cucumbers, tomatoes, mint, parsley, red onion, lemon zest, young radishes.

Some days though, I might have more parsley than mint, more arugula than tomatoes.
Dress with lemon, olive oil, salt and pepper, a touch of cumin.
Refrigerate for at least an hour.

If you want to make a salad to go on a picnic, this is your best choice, I think.


  1. I cook a batch of bulgur once a week and keep in the refrigerator to mix with greens, to form patties with beans or lentils and then fry up for my vegan friends.

  2. Patricia, I so wish to meet you one day, just so we can share food, stories, recipes, even a few phrases from the old country.

  3. yummy! Quinoa is fun to do this way too!

  4. I like tabouli but it seems like the stuff you can buy around here is 90% parsley and 10% bulghur.

  5. I've never tried tabouli because I didn't know how to prepare it. You've given me some great ideas! Thanks, Rosaria, for another terrific post!

  6. I've tried tabouli off the market salad bar but never been intrested enough to make myself. I'll give it another thought.

  7. Diana, I bet we could use any grain that has hot been processed. I have tried it with brown rice.
    Quinoa is so underappreciated, but worth its weight in protein!

  8. Sounds great! I bet it would be good with brown rice, might have to give that a try.

  9. Note: not all markets carry b, ulgur. If they carry any whole grains at all, ask the manager to order you bulgur. Or, get on the web and go to Bob's Red Mill site and get cracking. While there, buy other whole grains, including grits/polenta, couscous, and all kinds of milled products.