FEATURED: 100% California
Whole Roasted Chicken
Mains
Classic Tabbouleh Salad
Ingredients
- 1/2 cup fine bulgur wheat, cooked
- 4 firm Roma or vine tomatoes, very finely chopped
- 1 English cucumber or 3 small Persian cucumbers, peeled, seeded and
- very finely chopped
- 2 bunches flat leaf parsley, thoroughly rinsed, very finely chopped or lightly processed in food processor
- 14 fresh mint leaves, washed, dried and finely chopped
- 4 green onions, white and green parts, washed and finely chopped
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons California Olive Ranch Miller’s Blend Reserve EVOO
- 1 teaspoon fine sea salt
- Zest of 1/2 a lemon
Instructions
- Chop parsley *very* fine- some use a for processor for this, just take care to pulse and not to blend for too long.
- Finely chop tomatoes.
- Peel, deseed and finely chop cucumber.
- Chop mint leaves and green onions.
- Add all veggies and herbs, cooked and cooled bulgur wheat, salt, lemon juice and oil to a large bowl.
- Zest lemon over salad and toss very well.
- Serve with fresh lettuce cups, alongside a meal or eat straight from the bowl
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