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SEPTEMBER 17, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
some good food BY SINA MIZRAHI
Tabbouleh with Pom Seeds This Lebanese salad is lemony (love), herb-packed (love more), and dotted with fine bulgur for heft and chew. It’s fresh and crisp and most of the work is chopping the vegetables finely. Fine bulgur, also called j’rish, drinks up liquid, so it’s a no-cook situation. You can substitute with cooked grains or even cauliflower rice, if needed. I add pomegranate arils for a burst of fruity tang.
Ingredients » ½ cup fine bulgur, rinsed » 1 cup boiling water » 2 ripe tomatoes, finely diced » 2 Persian cucumbers, finely diced » 1 bell pepper, finely diced » ½ red onion, finely diced » 1 jalapeño pepper, finely diced (optional) » 2 cups parsley leaves, finely chopped » ¼ cup loosely packed mint leaves, finely chopped » 2 Tbsp extra virgin olive oil » 2 Tbsp lemon juice » 1 tsp sea salt » ½ tsp coarse black pepper » ¼ cup pomegranate arils
Preparation Place bulgur into a medium bowl. Pour in boiling water; cover. Set aside to allow bulgur to absorb moisture and plump up, 30 minutes. Add remaining ingredients. Toss to combine. Taste; adjust seasoning.
Recipes reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
