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4 green onions (scallions)
1/4 c. red onion
1/4 c. grated carrots
1/2 English cucumber, seeded & diced
1/4 to 1/3 c. olive oil (to taste)
1/4 to 1/3 c. fresh lemon juice (to taste)
Salt & pepper, to taste
1 tbsp. fresh basil, chopped (or 1 tsp. dried)
Fresh mint or basil leaves, to garnish
1.
In a small bowl, combine bulgur or couscous with boiling water. Let stand
for 20 minutes to soften. (Couscous will take only 10 minutes.) Meanwhile,
soak parsley and mint in cold salted water for 15 to 20 minutes. Drain and
dry well. Trim off tough parsley stems. Remove mint leaves from stems.
2.
Mince parsley and mint leaves. Chop vegetables. (Do this in the processor in
batches, using on/off turns to retain texture.) Combine parsley, mint and
vegetables in a large mixing bowl. Add drained bulgur or couscous, olive oil
and lemon juice. Mix well. Add salt, pepper and basil. Allow to stand for at
least 1/2 hour for flavors to blend. Garnish with fresh mint or basil
leaves.
Yield:
8 servings. Leftovers will keep for 2 or 3 days in the refrigerator.
Nutritional
Information:
121 calories per servings, 7.4 g fat (1 g saturated), 0 mg
cholesterol, 3 g protein, 14 g carbohydrate, 22 mg sodium, 434 mg potassium,
2 mg iron, 4 g fibre, 47 mg calcium.
*Hints:
Store bulgur in an airtight in a cool dark place. It can be stored
in the refrigerator for several months, or in the freezer for up to a year.
Parsley should be well-dried before chopping. Your processor makes quick
work of this task. Measure parsley after chopping. You need approximately
twice as much before chopping to give you the required amount for this
recipe.
If fresh mint is not available, add 2 tsp. dried mint. If you don't have
dried mint, just leave it out. The salad will still have a delicious,
garden-fresh flavor.
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