Thursday, October 05, 2006
Pico de Tabouli
At the farmers market, I was happy knowing that the bunch of cilantro before me would serve the household well this week, salsa, guacamole, hari chutney (Cafy's new favorite), you name it. It even smells like cilantro so I was sure it was not parsley.
Days later, I noticed cilantro doesn't smell as much like cilantro as the farmer's market did. It's parsley and I'm not happy. You see, cilantro is what I was craving. Since it was already washed and chopped, I tossed it to this salsa and had it with my dinner.
I then looked into a tabouli recipe to use up some more of the parsley. It seems my salsa's ingredients are similar to those of tabouli so I divided the leftover salsa into two containers, added some bulgar wheat, water, more parsley, olive oil and mint. The next day, tabouli and lettuce for lunchy!
Days later, I noticed cilantro doesn't smell as much like cilantro as the farmer's market did. It's parsley and I'm not happy. You see, cilantro is what I was craving. Since it was already washed and chopped, I tossed it to this salsa and had it with my dinner.
I then looked into a tabouli recipe to use up some more of the parsley. It seems my salsa's ingredients are similar to those of tabouli so I divided the leftover salsa into two containers, added some bulgar wheat, water, more parsley, olive oil and mint. The next day, tabouli and lettuce for lunchy!
Recipe
tomatos, diced
onions, chopped
garlic cloves, parsley, and a fresh chili (jalapeño, in my case), minced
salt
lime, juiced
black pepper, ground
combine and consume and/or continue
one cup bulgar wheat
one cup water
a few tablespoons of olive oil
mint, chopped
parsley, chopped
mix and chill
Labels: bulgar, parsley, recipe
