|2 servings||calories per servings 440||protein serving 9 g||carbs per serving 52 g||total fat per serving 25 g|
This spiced bulgur salad, inspired by the eastern Mediterranean dish, tabbouleh, receives a summery makeover with sweet peaches and crisp-tender snap beans. Cool mint tempers the warming spices while oaky pecan pieces add a nice crunch to every other spoonful. While the cook time appears lengthy, most of it is unattended, making this a great choice for busy nights.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||13 g|
In a small sauce pan over medium-high heat, bring 1 1/4 cups water to boil. This is for your bulgur.
Prepare your mise en place: Cut the cucumber in half lengthwise and thinly slice crosswise. Halve peaches lengthwise, remove the pits and cut into thin wedges. Tip green beans then cut into 1-inch pieces. Slice green onions thinly on the diagonal. Pick and chop the mint leaves.
Place bulgur in a medium bowl and stir in boiling water. Let stand for 20 minutes. (The bulgur might still have a slight bite, but will continue to soften in the salad.)
Meanwhile, whisk together 2 tablespoons olive oil, vinegar, 1/2 teaspoon Hot Steve salt, tabbouleh spice, and sugar in a bowl, whisking until the sugar dissolves.
Drain bulgur and squeeze out any remaining water. Add vinaigrette to the bulgur and stir well. Let stand 10 minutes, stirring occasionally.
Meanwhile, bring a small saucepan of water to a boil. Have ready a bowl of ice water. Add beans cook until they are crisp-tender, about 4 minutes. Use a slotted spoon or tongs to immediately transfer them into the ice water. (This step is called blanching and shocking.) When cool, drain and blot dry.
Add beans, cucumber, peaches, green onions, and pecans to bulgur. Just before serving, stir in mint. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...