Spring & Tabbouleh

Easter Sunday we had snow. It didn't stick but we did have snow. The clocks were moved an hour forward this past weekend and our days are brighter and thus far, warmer. Yesterday, we took a long walk around the area and I took his camera out with our (my) new macro lens. Macro lens (&brighter days)= potentially, better food photos. It took me a couple of months to convince him of the 'benefits' of my having a macro lens. (ta bear-always and forever)

First, a bit of spring:

I beg you not to ask me the name of the first two flowers, I just know (thought I knew) the last photo are of bluebells.

Helen, has informed me that the last photo are NOT, I repeat NOT bluebells. If you can name all 3 photographed flowers correctly, (with proof), you will win a prize. Email with correct answers and proof to pix4bu(at)yahoo(dot)com. Only one winner and first to answer correctly, of course, will win the prize.

"Also, I hate to break it but those last flowers ain't bluebells. I don't know what they are called (poor flower knowledge!) but bluebells look different I'm pretty sure."- Helen, Food Stories

On to the tabbouleh!!!

Tabbouleh is a Lebanese salad and is traditionally served with small gem lettuce leaves or young vine leaves. From what I have read, it should have more vegetables than grain and is made with parsley, as well as, mint.


Let's face it, sometimes we're in the mood for a dish and may not have all of the ingredients that we need on hand. There's the option of waiting till your shopping day or using up what's around. I had a craving for a healthy salad. Therefore, I used whatever herbs I felt were suitable for my tabbouleh and were surviving and lasting either in my herb pot or fridge. (This food blogger, does not have a garden.) It turned out to be a fabulous salad. It's easy to combine and doesn't take long to make, just a lot of Chopping!


Tabbouleh
(serves 2-4)

100g of very fine bulgar wheat
handful of Parsley
handful of Coriander (or Mint)
Firm Tomatoes (deseeded)
Cucumber
Red Onion
pinch of all spice
pinch of cinnamon
sea salt and pepper
olive oil
Juice from one lemon


Soak the bulgar in water for about a half an hour. Drain, using a sieve.

While the bulgar is soaking, chop till you drop. Chop the greens, be it mint, parsley, coriander etc. Deseed the Tomatoes and Chop. Chop a piece of Cucumber. CHOP CHOP CHOP the onion.

Mix all the vegetables with the bulgar. Add some olive oil, lemon juice, and season to your liking.

Pixie's Tip: You can substitute the bulgar for cous cous, just make sure to cook the cous cous first.