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Ina Garten's Tabouleh

i love parsley. it is extra good for you. I've always wanted a great tabouleh recipe and who better to teach me than Ina Garten, culinary goddess.

Begin by heating 1 and 1/2 cups of chicken stock. Homemade is preferable, of course. So really you should start the night before by roasting a chicken! But you can also use store-bought.

In a glass bowl, combine:

1 cup bulgur wheat

juice of 2 lemons

1/4 cup extra virgin olive oil

1 1/2 tsp salt

1/2 tsp pepper

add the 1 1/2 cups of hot chicken stock

cover with plastic wrap and let sit 1 hour. (if the plastic wrap sounds sketchy just put a plate or some sort of lid that doesn't let any steam escape on top.)

Get out the cutting board and dice some cucumber, chop some scallions and quarter or halve some cherry tomatoes.

chop 1 cup of fresh mint and 1 cup of fresh parsley

When the bulgur is done absorbing its delicious juices, add the veggies and herbs. Voila!

This can clearly be an outline recipe. For example, it still works without the cherry tomatoes and you could use basil instead of mint - that way all my CSA members can make this this week!

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