Arugula and Tomatoes
In a previous post, I'd wondered what to do with all the greens and tomatoes from my CSA farm. Here's a tasty recipe for that calls for both. It's from Madhur Jaffrey's World Vegetarian cookbook.
Tabbouleh
Salt
1 cup bulgur wheat
2 med tomatoes, peeled, seeded and very finely chopped, then left to drain for 30 min. or longer
2 well-packed cups finely chopped fresh parsley
1 well-packed cup very finely chopped arugula
8 scallions, thinly sliced crosswise (including about 3/4 of the way up the green), very finely chopped
1/4 cup virgin olive oil
1/4 cup fresh lemon juice
Freshly ground black pepper
1/8 teaspoon cayenne (optional)
In a bowl, combine 2 cups of water, 1 teaspoon of salt, and the bulgar. Set aside to soak for 4 hours.
Set a colander in the sink and line it with a clean dish towel. Empty the bulgur into the colander. Gather up the ends of the dish towel and twist, squeezing out as much water as possible. Put the bulgur in a large bowl and fluff out. Add the remaining ingredients plus another 1/2 teaspoon salt. Mix thoroughly and serve at room temperature or chilled.
Serves 6
