Tabbouleh with Baked Pita Chips
This is the second last kitchen for the South Arm Cooking Club for Seniors for this season. Colleen prepared a theme of Middle Eastern flavours with recipe like Tabbouleh and recipes with ingredients like walnuts and dates that are common in the middle east.
Colleen got the inspiration from a request from a participant who wanted to learn how to use bulgur wheat.
Bulgur is a whole grain with equal calcium and protein as found in brown rice but has fewer calories, less fat and more fiber and folate. It is found in various grinds or sizes. The above which Colleen bought from the Real Canadian Superstore is of a larger grain. Bulgur can be used in soups and bread.
Tabbouleh is best served after chilling in the refrigerator for at least 3 hours or overnight for the flavour to mellow.
Colleen served the Tabbouleh with some crispy Baked Pita Chips.
- 1 1/2 cups bulgur wheat
- 3 cups boiling water
- 2 pounds tomatoes, diced
- 1 cup fresh chopped parsley
- 3 green onions, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/3 cup fresh lemon juice
- 4 tablespoons olive oil
- salt and pepper to taste
Source: via Colleen