My first experience with tabbouleh came in
the 1970s, when I dated a
Lebanese Cuban woman. For those unfamiliar with that offering -
tabbouleh, not that brand of woman - it's made with cracked wheat,
olive oil, lemon juice, chopped tomatoes and mint. The dish - as you can
imagine - is quite healthy, but it took me longer than I wanted to finish it.
The following recipe should entice more people into partaking in a healthy
Middle Eastern item.
|bulghur salad with cashews and oranges||serves 8|
|16 oz. cracked wheat||1/2 tsp. ground cumin|
|5 Tbsp. lime juice||1 tsp. cinnamon|
|3 Tbsp. orange juice||1 cup sliced cashews|
|1 cup olive oil||1 Tbsp. sugar|
|1 Tbsp. Dijon mustard||3 Tbsp. parsley|
|2 oranges, peeled and chopped||1 small onion, minced|
|Let the cracked wheat soak in enough water
to cover it by 1 inch for 1 hour. Squeeze
the water from the cracked wheat by the handful and place into a large bowl. Mix the
juices, mustard and olive oil until blended. Add the remaining ingredients along with
the dressing to the cracked wheat and stir. Serve.