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 | |
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| 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 | |
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| 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. |
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