FRESCOLIO cont.
Tabbouleh SERVINGS: 12 SIDES | PREP TIME: 40 MIN
This Middle Eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes, avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
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INGREDIENTS 6 small to medium tomatoes, finely chopped and seeded. (Avalantino cocktail tomatoes at Superstore or Sobeys are great!) 1 English cucumber, finely chopped 5-6 cups fresh parsley leaves and stems, finely chopped 1-2 cups fresh mint leaves and tender stems, finely chopped 2 tsp sea salt, plus more to taste 1 1/4 cup bulgur 1/3 to 1/2 cup Frescolio Lemon Infused Olive Oil 1/8 to 1/4 cup Frescolio Jalapeño-Lime White Balsamic Vinegar
Jalapeño-Lime White Balsamic Vinegar
Lemon Infused Olive Oil
Recipe Notes This recipe uses Lemon Infused Olive Oil and Jalapeño-Lime White Balsamic Vinegar. You could substitute one of the following for a different taste: - Mild Varietal, Medium Varietal or Robust Varietal EVOO - Sicilian Lemon White Balsamic Vinegar
1/8 to 1/4 cup fresh lemon juice 1/2 tsp ground coriander seed 1/2 tsp dried mustard Freshly ground pepper to taste
32 SAVOUR MANITOBA | SPRING/SUMMER 25
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