Seriously Chicago. Did you not get the memo? Spring came on Sunday, so why are you snowing again?
Go away white stuff! Oh well, knowing the weather here — we could be wearing bikinis by the beach next week. uhhh — yeah, right.
In other news, my friend Patti has started the Couch to 5K program and she is doing great! We both signed up for a 5K (her first) on the morning of her 30th Birthday in June! I’m so excited to have a buddy to run with now and once she does her first race — I am sure there will be more to come!
Now for the food! I have another colorful plate for National Nutrition Month.
Adapted from Tyler Florence
1 cup bulgur wheat
2 cups water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil
1. Boil 2 cups of water and add the bulgur. Remove from heat and let sit for about 20 minutes. Drain bulgur in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
2. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.
3. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients.
4. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature with pitas and hummus (not included in nutrition info). Makes about 4 cups – 1 cup per serving.
Nutrition Notes: Bulgur is traditionally found in Middle Eastern foods and once you try it, you’ll never use rice again. Bulgur is wheat in its most whole form so it’s a great source of fiber, which is terrific for your digestive system — helping to avoid constipation, heart disease, and cancer. Not only is it more flavorful than rice, but it’s nutrition profile is outstanding – it has one of the highest mineral contents of any food. It is rich in iron, phosphorus, zinc, manganese, selenium and magnesium to name a few.
If you’re having trouble finding bulgur in your grocery store — that’s not unusual. I found it on iherb.com for very cheap!
Taste Test: This was refreshing and light yet so flavorful! I imagine it would be even better in the summer when those delicious tomatoes and cucumbers are in season. Yum!
Do you use bulgur in any recipes?