Thursday, June 13, 2013

What's Cooking?



Tabbouleh is one of my go to salads especially in the summer.

It is super quick and versatile since you can use just about any veggies/herbs on hand.

This time around I used asparagus, cucumber, tomato, red pepper, and mint.

Tabbouleh

2c. Bulgher Wheat
3c. Chicken Broth or Stock
Vegetables (steamed Asparagus, Cucumbers, Tomatoes, Peppers, Squash, Zucchini, etc.) chopped
Handful of Fresh Herbs (Mint, Parsley, Cilantro, Lemon Balm, etc.) chopped
Salt & Pepper to taste

Put the bulgher wheat in a heatproof bowl.
Bring the stock to a boil in a saucepan.
Pour hot stock over bulgher wheat and stir.
Place an inverted plate over the bowl and leave for 5 minutes or until the bulgher wheat has soaked up the stock.
Fluff with a fork and stir in veggies and herbs.
Serve room temperature or cold.

This is part of Full Plate Thursday.

6 comments:

  1. This looks like a great recipe. I've never cooked w/ that wheat before. I want to try!

    ReplyDelete
    Replies
    1. It's super quick and easy! I hope you like it. :)

      Delete
  2. I love recipes that work with cleaning out your refrigerator!

    ReplyDelete
  3. Hi Pary,
    I just love Tbbouleh, it looks awesome. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

Related Posts with Thumbnails