Mexican Bulgur and Vegetables -

[Guest guest]

Not TNT yet, but it will be tonight. I love the idea

of Mexican tabooli!!! Going to use pepitas instead of

pinenuts, and will probably add some Mexican white

cheese, some jalapenos, some sliced black olives and

some corn. Wrap it all up in a whole wheat tortilla

with a sprinkling of salsa! Oh, yeah, don't forget the

crushed red pepper flakes!!!

 

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Mexican Bulgur and Vegetables

1 cup boiling-hot water

1/2 cup coarse bulgur

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon ground cumin

3 large plum tomatoes, seeded and cut into 1/4-inch

dice

1 cup diced (1/4-inch) cored seedless cucumber

1 cup diced (1/4-inch) peeled jicama

2 cups chopped cilantro

1/2 cup chopped mint leaves

3 tablespoons pine nuts, lightly toasted

 

 

 

 

 

 

Pour boiling water over bulgur in a heatproof bowl,

then cover bowl tightly with a plate and let stand 1

hour.

 

Drain bulgur in a sieve, pressing to remove any excess

liquid, and transfer to a large bowl. Add lemon juice,

oil, cumin, and 1/2 teaspoon salt and toss well. Stir

in remaining ingredients. Season with salt and pepper

and serve at room temperature.

 

Cooks' note: Salad can be made 1 hour ahead and kept,

covered, at room temperature.

 

Makes 8 (side dish) servings.

 

Author: Zanne Stewart

Source: Gourmet, September 2007

Formatted by Chupa Babi: 08.29.07

 

AuthorNote: There have been Lebanese living in Latin

America for more than 100 years, and the community in

Mexico is particularly large, so creating a Mexican

version of tabbouleh is not as odd as it might seem.

This version is less time-consuming than the original,

because cilantro can be chopped up, stems and all,

whereas parsley leaves need to be picked off the

stems.

 

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