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Red Radish Tabbouleh

29 October

¼ teaspoon sea salt
1 cup bulgur wheat
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ cup finely chopped parsley
2 scallions, white and green parts, minced
½ cup thinly sliced radishes

1. Bring 1½ cups water and the salt to a boil in a saucepan. Place the bulgur and the boiling salted water in a heatproof bowl. Stir once, then cover the bowl with a plate and set aside until the grain has absorbed all the water, about 20-30 minutes.
2. Stir in the lemon juice, oil, parsley, scallions, and radishes. Mix well. Add more lemon juice and salt to taste.

Serves 2

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