Alright…. Let’s start with a trick question. How do you know it’s fall? Answer–by the CSA (or garden) produce covering every square inch of your refrigerator.
And you thought it was pumpkin recipes and fall colors.
Which is how I set out to make a few meals with no, zero, nada extras from the grocery store. And I figured that tabbouleh was a great place to start since I was testing Middle Eastern recipes (for Sunday’s post–stay tuned!).
Now, in case you aren’t familiar with the dish, tabbouleh is “a salad of fine-ground bulgur, parsley, tomatoes, green onions, mint, olive oil, and lemon juice” (per Dictionary.com). In my new version, bulgur became couscous, lemon turned into lime and parsley became kale.
Finally, in one final burst of sanity, I took an efficiency shortcut. Despite entreaties all over the internet of nooo, don’t crush your kale in the food processor, I chopped my kale in the food processor.
In the end the kale tabbouleh was delicious and well received (except by my youngest who hates everything). No greenhouse gasses were emitted, or time wasted in a grocery run.
Even better, now there is time to hit the backyard for the raspberry harvest and room to store it.
And you thought I was going to take a nap…
- • ⅔ cup fine bulgur or couscous or quinoa
- • 5-6 cups chopped kale leaves (about 1 large bunch) or parsley
- • 2 large ripe tomatoes, diced (about 2 cups)
- • 1 finely chopped red onion or shallot or bunch of green onions
- • 1/4 cup chopped mint leaves or parsley (or not)
- • 1 medium cucumber or ½ English cucumber (if you have it)
- • 1/4 cup lime or lemon juice
- • 2 teaspoons ground cumin
- • 1 teaspoon salt, or to taste
- • ½ cup extra-virgin olive oil
- Prepare bulgur, couscous or quinoa according to package directions. Cool, then toss with remaining salad ingredients.
- Whisk together dressing ingredients, then toss with salad.
- Meringue Ghost Cookies
- Kufta in Tahini Sauce with Efficiency Tricks