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Stir-Fried Tomatoes With Toasted Tabbouleh |
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Serves: 4 Print this RecipeCooked tomatoes tend toward mush, which has always been my problem with stewed tomatoes. I liked the flavor, but the texture left me bored. Stir-frying these tomatoes retains a little more of their firmness, but the real revelation is the crunch of toasted tabbouleh. Wonderfully crisp, it even absorbs some of the tomatoes’ juices without becoming soggy. 1/4 cup extra-virgin olive oil 1/4 cup bulgur wheat (tabbouleh) with a seperate seasoning packet 2 (12-ounce) boxes cherry tomatoes or grape tomatoes 1 teaspoon chopped garlic, preferably fresh Salt and ground black pepper to taste Heat a wok over high heat. Add 2 tablespoons of the oil and the tabbouleh and toast until golden brown, about 1 minute. Remove and set aside. Reserve the seasoning packet from the tabbouleh. Add the remaining 2 tablespoons oil to the wok and heat until smoking. Add the tomatoes, garlic, salt, pepper, and 1 tablespoon of the reserved seasoning packet, and stir-fry until the tomatoes are heated through and a few of them burst. Add the toasted tabbouleh and serve. Note: If you want to make the remaining tabbouleh according to the package directions, add 3/4 cup boiling water to the tabbouleh and the remainder of its seasoning packet. 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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