by Jane Adams
I am not a vegetarian. But like most of us, I should eat more vegetables.
And when summer is in full swing and the gardens and farmer's markets are producing overstocks of fresh juicy vegetables, there are no excuses for not eating healthy. Especially when you have the recipe for an easy and tasteful dish such as Tabouleh.
It is a common ingredient in Middle Eastern dishes and is popular in health food stores. These days it is easily locatable in the International section of the grocery store.
It is usually prepared with a quick boil on the stove.
I made a Tabouleh salad last week as the sole item for dinner when it was too sweltering to cook and we were all cranky from the relentless heat.
The hubby and foodie daughter looked at it suspiciously in the bowl, and then started to eat... And eat... and eat.
They dipped blue corn chips in and delivered it to their mouths by the scoopful. Me? I chose the more dignified method of actually ladling it into a bowl and using a fork.
We ate most of it that night and the rest was gone by lunchtime the next day. For a more formal presentation, it can be served on a bed of romaine lettuce with a garnish or it can be served as a side dish at a summer supper.
Although the traditional version contains a good amount of mint or parsley and tomatoes, I find it fun to throw in whatever pops up in the garden and make a different seasonal dish every time. I use what's available to make my Tabouleh "Tableau".
INSTRUCTIONS FOR ASSEMBLY
CHOP AND THEN ADD:
Optional: Half cup Chick peas or kidney beans
Dash red pepper