Texas Tabbouleh
Source of Recipe
Unknown
List of Ingredients
1 cup bulgur
Boiling water to cover
1 large red bell pepper*
2 jalapeno peppers: 1 seeded, deveined and minced; 1 seeded, deveined and coarsely chopped
2 small tomatoes, seeded and chopped
2 medium chopped zucchini
4 whole chopped green onions
1 tablespoon chopped fresh basil
2 cloves coarsely chopped garlic
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup white wine vinegar
3/4 cup olive oil
Salt and freshly ground black pepper to tasteRecipe
Prepare bulgur with boiling water according to package directions.
Meanwhile, roast red pepper over a gas flame, turning until it is charred all over (or place under a broiler until blackened). Carefully wrap pepper in paper towels and place in plastic bag to cool. Then rub off charred skin. Chop pepper. (*I planned to do this, but ran out of time and happened to have some large slices of roasted red pepper in a jar; these worked fine.)
Add red pepper, minced jalapeno, tomatoes, zucchini, green onions, and basil to squeezed bulgur.
Place coarsely chopped jalapeno, garlic, cilantro, mint, vinegar, and oil in bowl of food processor or in blender. Process until smooth. Pour over bulgur mixture. Season with salt and pepper.
Serving suggestion: Arrange some lettuce leaves over the bottom of a serving bowl. Mound tabbouleh in center and dot top with crumbled goat cheese. Sprinkle with chopped parsley.
(makes 4 to 6 servings)
|
|
member logon
