Intuition Juice

Tonight’s dinner was yummy!  We used boneless chicken thighs and cooked them with onion, garlic, shallots, and red bell pepper and served it with a variation of tabbouleh. We didn’t have bulghur wheat so we used brown rice.  We also added some zucchini and roasted eggplant as well.  I used this Ina Garten (Barefoot Contessa on Food Network) recipe for the inspiration!

Tabbouleh

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Show: Barefoot ContessaEpisode: The Mediterranean Feast

• Level:

Easy

• Yield:

8 servings

Times:

Prep 30 min

Inactive Prep 1 min

Cook –

Total: 31 min

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Ingredients

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.