Taste the bright sunshine and refreshing flavors of lemon juice, olive oil and fresh mint in this Middle East-inspired dinner. The Tabbouleh Salad is made with bulgar wheat sometimes called bulgar. Bulgar is wheat kernels that have been steamed, dried and crushed. One secret to a flavorful tabbouleh is to crush the scallions and wheat together so that the juices from the scallions penetrate the wheat.
The bulgar wheat needs to soak in water for 20 minutes. Start soaking it first and then prepare the other ingredients and make the Toasted Walnut Couscous. It takes only 5 minutes to make.
Whole wheat or white pita bread can be used.
Fred Tasker’s wine suggestions: A dry French ros? would be great.
Tabbouleh Salad
Yield 2 servings.
⅔ cup fine bulgar wheat
4 scallions, sliced (about ¾ cup)
¾ cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black peppercorns
1 medium size tomato
8 pitted black olives, quartered
2 pita breads
Preheat oven to 350 degrees for pita bread. Place bulgar in a small bowl and add cold water to cover. Let stand 20 minutes. Drain and squeeze out as much moisture as possible with your hands. Add the scallions and squeeze again so that the scallion juices penetrate the wheat. Add mint, olive oil and lemon juice. Toss well. Add salt and pepper to taste. Cut tomato into wedges. Spoon salad onto individual dishes and place olives and tomatoes on top. Warm pita bread in oven for 5 minutes while you make Tomato and Toasted Walnut Couscous. Serve pita with both dishes.
Per serving: 372 calories (20 percent from fat), 8.1 g fat (1.1 g saturated, 4.8 g monounsaturated), no cholesterol, 12.6 g protein, 67.3 g carbohydrates, 13.8 g fiber, 371 mg sodium.
