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Spinach Tabbouleh |
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Serves: 4 Print this RecipeTabbouleh is a parsley salad that is traditionally garnished with cracked cooked wheat, called bulgur. In this country, Middle Eastern restaurants (mostly to save money) started to increase the bulgur in the tabbouleh they served and decrease the parsley, until the dish became a grain salad garnished with parsley. That is why people started calling bulgur (the grain) “tabbouleh” and why most of the bulgur sold in the States is labeled as such. Now, to muddy the waters further, I offer you this recipe for Spinach Tabbouleh, which does away with the parsley altogether. 1 1/4 cups water 1 teaspoon minced garlic, fresh or jarred organic 1/2 teaspoon salt Pinch ground black pepper 1 tablespoon olive oil 1 (6-ounce) box traditional tabbouleh or bulgur wheat (3/4 cup) 1 (9-ounce) bag baby spinach 1/4 cup crumbled feta cheese (about 1 ounce) Heat the water to boiling in a large saucepan. Add the garlic, salt, pepper, olive oil, tabbouleh, and spinach; stir until everything is moistened. Cover and set aside for 5 minutes. In that time the spinach will wilt and the water will be absorbed. Stir in the feta, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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