Ginger-Lemon Sherbet RecipeLime and Basil Stuffed Tomatoes
Border Tabbouleh
Bill Moran, San Diego, Texas
SERVES 4
Bursting with the flavors of the Southwest, this tabbouleh is refreshing on a hot afternoon.
• 1/3 cup fine bulgur
• 11/2 cups chopped fresh parsley leaves
• 11/2 cups chopped fresh cilantro leaves
• 1/2 to 2/3 cup chopped fresh mint leaves
• 1/3 cup finely sliced green onions
• 5 Roma tomatoes, peeled, seeded, and diced
• 1/2 cup olive oil
• 1/4 cup lime juice
• Salt and freshly ground black pepper to taste
• 1/2 cup green squash seeds
• 1/2 cup crumbly Mexican farmer cheese
1. Soak the bulgur in warm water for 15 minutes, then drain and squeeze out as much water as possible. 2. Place it in a bowl and fluff it with a fork. Add the herbs and onions and toss again. 3. In another bowl, combine the tomatoes with the olive oil, lime juice, salt, and pepper. 4. Add the tomato mixture to the bulgur mixture and toss again. 5. Toast the green squash seeds, then lightly grind in a mortar and pestle or food processor. Sprinkle the tabbouleh with the ground squash seeds and cheese.
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