Скачать или смотреть Roasted Tabbouleh - Everyday Food with Sarah Carey

Is it just me, or does the fresh taste of parsley make you smile, too? This twist on tabbouleh, the classic Middle Eastern salad made with bulgur wheat and plenty of parsley, is a tasty way to start off our whole week of cooking with herbs. It's delicious for dinner, perfect for a packed lunch, and I'd even have it for breakfast!

Sarah's Tip of the Day:
We updated the recipe by roasting the bulgur, tomatoes, and onions in a little olive oil, giving it wonderful depth of flavor. Combine those ingredients with chickpeas for added protein, more olive oil, lemon juice, and a lot of chopped parsley. If you're lucky enough to have leftovers, the tabbouleh will be excellent the next day.

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Prep Time: 15 minutes
Total Time:1 hour
Serves 4

Ingredients:
3 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup coarse bulgur
1 medium red onion, cut crosswise into thin slices
1 can (15.5 ounces) chickpeas, rinsed and drained
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

Directions:
Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.

Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.

Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

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Get the Full Recipe: http://full.sc/Zf4AXj

Nutritional Info: per serv (makes 4): 430 cal; 17 g fat; 13 g protein; 65 g carb; 16 g fiber

More Vegetarian Recipes: http://full.sc/P0o7Mt

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Roasted Tabbouleh - Everyday Food with Sarah Carey    / everydayfoodvideos