1 Cup Parsley Leaves 1/2 Cup Basil Leaves 1/3 Cup Mint Leaves 10 Apricots, dry, unsulfured 6 Figs, dry, unsulfured 1 Cup Warm Water 2.5 Cups New Taste Cereal, cooked 1 Cup Bulgur, cooked
Ingredients:
3 Green Onions, sliced 1 Tbs. Jalapeno,minced 3 Tbs. Lemon Juice 2 Tbs. Olive Oil 1/2 tsp. Salt 1/4 tsp. Ground Pepper 3 Tbs. Pine Nuts, toasted
Place apricots and figs onto a cutting board.
Remove the little stem from the top of the fig.
Cut apricots and figs into thin slices.
Place apricots and figs into a bowl.
Cover with warm water and let steep for about ten minutes.
Gather and process other ingredients during that time.
Strain apricots and figs and reserve, discard water.
Slice green onions.
Mince jalapeno.
Squeeze fresh lemon juice.
Measure oil, salt, pepper, and pine nuts.
Place cereal and bulgur into a mixing bowl.
Measure all of the fresh herbs.
They should loosely fill their designated measuring cups.
Wash and dry the herbs.
This works great in a salad spinner.
Place herbs on cutting board and chop, chop, chop....
The herbs should be chopped fine with no large visible pieces.
Place all ingredients into bowl.
Mix well and serve.
New Taste Thinking:
I like to cook a bunch of grains over the weekend. This way I always have something to eat in the morning. Having the grain already cooked makes this tabbouleh recipe a quick and easy grain dish that can be tossed together for lunch or dinner. The traditional tabbouleh recipe is usually made with just bulgur and not other grains or fruit. I took the liberty to create my own version of this recipe.
Serving Size 3/4 Cup Servings Per Recipe 7 Calories 162 Calories from Fat 76 Total Fat 9g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 177mg Total Carbohydrate 36g Dietary Fiber 6g Sugars 9g Protein 6g
