Summer Fruit & Veggie Tabbouleh
Created by Chef Emily CaseyCourse: Salad
Season(s): Summer, Fall
Ingredients
- 1 cup fine bulgar wheat or couscous
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 large ripe tomato, chopped
- 1 ripe plum, pitted and sliced
- 2 ripe apricots, pitted and sliced
- 1 cucumber, chopped
- 1 green pepper, diced
- 2 scallions, chopped
- 4 leaves Romaine lettuce (or other sturdy lettuce, or spinach), chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- Salt and pepper to taste
Instructions
Soak the bulgar in warm water to cover for half an hour, or until tender. For couscous, soak in warm water for five minutes. Drain, place in a clean dishtowel, and squeeze dry. If using couscous, leave out the squeezing step. Whisk the lemon juice with the olive oil and add to bulgar, stirring to coat thoroughly. Add all fruit, veggies and herbs, and stir to mix. Add salt and pepper to taste.
Couscous is a grain product made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet.
Bulgur is a cereal food made from several different wheat species, most often from durum wheat.How do you #eatdowntoearth?
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