TABBOULEH

I made Tabbouleh for the first time tonight.  I have been meaning to try this dish for so long, and I am REALLY glad that I finally made time to do so. It is absolutely delicious, and the whole family loved it (even the "particular" ones!).  
Tabbouleh is a classic Middle Eastern salad made with fresh herbs, bulgur wheat, and tomatoes. There are variations in which 3 cups of parsley and very little grain is used, and some which do not include cucumber or cumin.  Experiment and see what you like best.  
Tabbouleh makes a wonderful, refreshing vegetarian main course, and it works equally well as a side dish. Try it alongside grilled chicken.  We tossed in some diced avocado for a nice, creamy addition.

1 cup bulgur wheat
1 1/2 cups boiling water
3 Roma tomatoes, diced
1 cucumber, peeled, seeded, and diced
5 green onion (both green and white parts), thinly sliced 
1 1/2 cups parsley, finely chopped
1/4 cup mint, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
1 tsp ground cumin
Sea salt & freshly ground black pepper, to taste

Place bulgur wheat in large bowl.  Add boiling water, and cover with tight-fitting lid. Let sit for 15-20 minutes, until bulgur is tender and water is mostly absorbed.  Drain any excess liquid.  Allow to cool to room temperature.  Add tomatoes, cucumber, green onion, parsley, and mint.  Stir gently to combine.  Whisk olive oil, lemon juice, and cumin together until well-emulsified.  Stir the dressing into the salad and mix well.  Season with salt and pepper to taste.   
Chill for 1 hour or serve at room temperature. 

SKILLET POACHED HUEVOS RANCHEROS

This is a great recipe that is quick to throw together for a simple dinner, lunch, or even breakfast!  You can easily adjust the recipe to serve more or less.
This recipe is from Real Simple magazine.


1 16-oz jar salsa (2 cups)
1 15.5-oz can black beans, rinsed and drained
4 large eggs
2 scallions, sliced
1/4 cup fresh cilantro, chopped
4 small corn or flour tortillas
1/2 cup sour cream, optional


In a large skillet, combine the salsa and beans, and bring to a simmer.
Make 4 small wells in the bean mixture.  Crack an egg into each well.  Season with salt and pepper, to taste.  
Cover and cook over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with scallions and cilantro.  Divide evenly among four plates, and serve with warm tortillas and sour cream, if desired.


Serves 4.