Kicked Up Tabbouleh
April 8, 2010 § 16 Comments
Aaannnd we’re back! Tonight when we got home I wanted something quick, yet delicious. I’d never made tabbouleh before, but after a little googling, I found a simple recipe I couldn’t wait to try. The parsley and mint add such bold, refreshing flavor to this version of the Mediterranean favorite. I used the tabbouleh as a base for my meal and gave it bulk by adding roasted chickpeas and crumbled feta cheese. The chickpeas, when roasted at a very high heat with a little olive oil, salt, and pepper become deliciously crispy with a soft, pasty center. And the feta…well…you know how creamy and tangy that is. The pronounced flavors blended so well. Daniel agreed that it was unbelievably delectable, a perfect springtime supper!
I’m off to start a new book I bought, “Blink,” by one of my favorite authors, Malcolm Gladwell. The book has to do with subconscious thinking and the power of thought. The back of the book states, ” Drawing on cutting edge neuroscience and psychology to reveal that the difference between good decision making and bad has less to do with how much information we process than with our ability to focus on a few, particular details. Gladwell shows how we all can become better decision makers- in our homes, in our offices, and in everyday life.” I have read Malcolm Gladwell’s other books and have loved them. His nonfiction writing is clear and precise, and his topics are always incredibly interesting. His most recent book, “What the Dog Saw,” was wonderful.
Has anyone read “Blink?” What are you reading right now?
Tabbouleh (recipe courtesy Gourmet Magazine)
- 1/2 cup fine bulgur
- 3 tablespoons olive oil
- 1 cup boiling-hot water
- 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, cut into 1/4-inch pieces
- 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Finely chop the parsley
Chop the tomato and squeeze with your hands to remove excess liquid and seeds.
Mix all ingredients, including the additional two tablespoons of olive oil.
And if you’re interested in adding roasted chickpeas, here is the simple procedure: Preheat the oven to 400°. Spread the chickpeas onto a baking sheet coated with nonstick cooking spray. Sprinkle the chickpeas with salt and pepper, and an additional spritz of nonstick cooking spray. Bake for 15 minutes, or until they are golden brown and have a crispy exterior.
Toss the warmed chickpeas with the tabbouleh and add crumbled feta cheese. Serve!