TABBOULEH BULGAR WHEAT

TABBOULEH Bulgar Wheat is a delicious mixture of tomato, parsley, mint and bulgar. If you have the bulgar then it doesn't take long to rustle up this yum-yum dish. What's more it's bursting with healthy food. You can pig out, and never get fat!

Bulgar Wheat

All you need to buy is real whole wheat kernels. Cheap and full of the best of whole wheat. B vitamins, fibre, all goodness.

DIRECTIONS

1. Place one cup (I use 2-3 cups and freeze the extra bulgur wheat) of whole wheat kernels in a pot + 2 cups boiling water.

2. Boil for about 15 minutes, until soft. (Or, to save energy, bring to boil for 3 mins, wait half an hour and boil another 5 minutes). Taste, are the kernels soft?

3. Drain completely in a sieve, and place on a flat baking tray in the hot sun. It takes at least a day, with summer sun, really much longer in winter. The kernels will be very hard.

4. Put them through a wheat grinder (or, roll up your sleeves, and use a mortar and pestle. Make sure you cost in 5-8 visits to your chiropractor to fix your tennis elbow!). Freeze what you don't use. TENNIS ELBOW.
   
   
5. Alternatively, buy your crushed bulgar wheat if you don't want the schlepp!

Out to dry in the hot sun ...

TABBOULEH

Ingredients

1. 1 cup dry bulgur + 1 cup boiling water, squeeze out the excess water after 10 mins.

2. 2 very ripe, large chopped tomatoes. The joy of toms: TOMATO PROSTATE >>>
   
   
3. 1 cup freshly chopped parsley. The joys of parsley: PARSLEY BENEFITS
   
   
4. 1/3 cup of chopped mint.

5. 3 chopped shallots (green spring onions)

6. 3 TBSP freshly-squeezed lemon juice.

7. 2+ TBS olive oil.

8. 1/2 tsp salt + freshly ground black pepper.

Granny Jo, my Lebanese nanny, was insistent that Tabbouleh has NO garlic (and she LOVED garlic).

Just mix the whole lot together. Delicious with whole wheat bread, dipped in olive oil.

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