Chris' Recipes

Bon Appetite!


Written By: Chris - Feb• 17•14

I’ve been hungry for “Tabouli” ever since I last enjoyed it in CA.  It is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt which means downloading.  We ate it as part of our meal at Dish Dash, in Sunnyvale, CA on one of Bill’s business trips outlook emails.  It is most common in European, Middle Eastern, and South Asian cuisine.  The word bulgur is of Turkish origin.  It is high in fiber and protein, and low in fat and calories podcast bei spotify herunterladen.  It has more fiber than oats, buckwheat, or corn and is a food that offers bulk and nutrients to fill you up without adding pounds.  It has fewer calories, less fat, and more than twice the fiber of brown rice dvd player herunterladen pc.

I noticed a box mix at the grocery store recently and decided to start with that and doctor it up with fresh ingredients!  It was simple to prepare and delicious herunterladen.  We shared it at one of the girls nights!


1 Cup bulgur wheat (or start with a mix like I did)
1 1/2 Cups Boiling Water
1/2 Lemon, Juice and rind
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, pressed
2 Green Onions (Scallions), White and Green parts chopped 
1/2 Cup Fresh Mint Leaves, chopped
1/2 Cup Flat Leaf Parsley Leaves, chopped
1/2 English Cucumber, unpeeled and chopped fine
1 Cups Grape or Cherry tomatoes, cut in half
1/2 Cup Cows Milk Feta, crumbled
Salt & Pepper to Taste

Place the bulgur mix in a bowl, pour in the boiling water and cover with plastic wrap tiktok app kostenlos downloaden.  Set in fridge and allow it to absorb the liquid for about an hour.


Meanwhile, chop the onions, herbs, tomatoes and cucumber herunterladen.


Once the bulgur is ready, combine it with the other ingredients and season with salt and pepper poker for free in full.  Refrigerate until you’re ready to serve because the flavor will improve if it sits for a few hours.


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