Monday, June 23, 2008

Summertime Yummmmm

I could eat this all summer long. Parsely is packed with vitamins and makes for a great summertime cool salad with carbs and protein:


1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless (European) cucumber, peeled, cored, and cut into 1/4-inch pieces
1 can chickpeas (garbanzo beans)
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 cloves garlic
1/4 teaspoon black pepper

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

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