And of course we do spend a lot of time planning for the next meal!
One of the summer's highlight is a barbecue on the beach. Of course we build a bonefire, bring salads, desserts, wines and softdrinks for the kids, candles...Well, a real gourmet dinner on the beach!
My contribution was a Lebanese Tabouleh. This Tabouleh's main ingredient is not Couscous, as the more well known Northern African Tabouleh, but Parsley, making it a light side dish or buffet component that even the hard dieting women can enjoy!!!
Lebanese Tabouleh
3 bunches of Parsley (I mixed flat and curly!)
1 bunch fresh mint
1 onion
4 tomatoes
Juice of 1 1/2 lemon
1/2 cup olive oil1/2 teaspoon hot sauce
Salt and pepper to taste
1/2 cup Bulgur (crushed wheat; if you can't find it use couscous)
Put the bulgur in a bowl.
Wash and dry the parsley and the mint. Chop finely and set aside in a salad bowl.
Mix the lemon juice, olive oil, hot sauce, salt and pepper in a small bowl. Verify that there is enough lemon juice; some people like it more or less "zesty". Also adjust the hot sauce according to your tastes.
Add the lemon mixture to the bulgur and let stand for about half an hour. The grain should absorb the liquids.
Chop the onions and tomatoes and add to the parsley. Mix well. Add the bulgur to the salad and mix again. Taste to adjust seasonings. Let stand to allow the flavors to develop.
Should be served the day it is prepared.
