Mark Bittmans Tabbouleh Recipes
MARK BITTMAN'S HUMMUS
I absolutely adore Mark Bittman's recipes. They are easy. They don't require any hard to find, expensive ingredients and best of all they taste good.
Provided by budgiesntiels
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
- Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
- Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.
MARK BITTMAN'S TABBOULEH
I have tried many Tabbouleh recipes but this one from Cook's Ilustrated magazine is my favorite. Remember to very finely chop the herbs or it is a bit like eating grass, really yummy grass but grass all the same.
Provided by budgiesntiels
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
- Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
- Stir in parsley, tomatoes, scallions, and mint, to combine.
- In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
- Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.
Nutrition Facts : Calories 251.1, Fat 18.6, SaturatedFat 2.6, Sodium 26.1, Carbohydrate 20.6, Fiber 5.5, Sugar 2.8, Protein 4
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