Tabbouleh has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed.
It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards,chard), almonds, spring garlic,and fresh parsley)
I do like to use an organic bulgur and here are two choices for you:
Tabbouleh - Bulgur Salad with Greens, Mushrooms and Mandarin Oranges
Ingredients
Make Bulgur
- 1 cup bulgur
- 1 1/2 cups boiling water
- 1/2 cup fresh orange juice or mandarin juice
- Place bulgur in a large bowl and add boiling water, add 1 tablespoon olive oil, orange juice and 1 teaspoon salt.
- Cover and let sit for one hour.
Roast Sweet Potatoes
- 2 sweet potatoes, peeled and cut into 1 inch cubes
- Place on a sheet pan and toss with 1 tablespoon of olive oil.
- Add salt and pepper and roast in the oven 45 minutes or until soft at 350 degrees.
- Let cool.
Salad
- 1 cup mushrooms, sliced and chopped
- 1 leek, chopped
- 2 gloves garlic, minced
- 4 cups greens, combination of spinach ,kale, chard, mustard greens, your choice
- 1/2 cup fresh parsley, chopped
- 1/ cup fresh basil, chopped
- 2 stalks celery, chopped
- Juice of two oranges
- 2-3 tablespoons olive oil
- 1/4 cup toasted sliced almonds
- 3 mandarin oranges, peeled and sectioned (juice one for cooking bulgur )
Instructions
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In a frying pan place 1 tablespoon of olive oil and saute mushrooms and garlic together until soft.
-
Remove and place in a small bowl to cool.
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Add 1 tablespoon of olive oil to the same pan and saute leeks, greens,salt, and pepper until slightly wilted.
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Greens will reduce to 1-1/1 cups.
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Add to mushrooms and let cool.
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When greens have cooled add to bulgur.
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Add potatoes, almonds, and oranges, orange juice, and 2-3 tablespoons of olive oil.
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Combine gently. Taste for extra seasonings.
Here are a few other bulgur recipes on my blog:
Artichokes Stuffed with Bulgur and Mushrooms – “Anginares”
How To Make Garden Tabbouleh without a Recipe
Try and eat a salad everyday!
Mary
© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.
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