Cuisine
Tabbouleh Salad
Makes 8 cups
½ cup bulgar wheat, grind #1
1 cup water
4 cups finely chopped fresh
flat-leaf parsley, stems removed
3 medium tomatoes, finely diced
4 medium whole green onions,
chopped
½ medium yellow onion,
finely chopped
¼ cup fresh mint, finely chopped
1 tablespoon dried mint
1 teaspoon salt
⅓ cup fresh lemon juice
½ cup extra-virgin olive oil
½ teaspoon cayenne
In a medium bowl, rinse bulgar
wheat in water; pour off water and
let bulgar sit at room temperature
for 30 minutes.
In a large bowl, combine flat-leaf
parsley, tomatoes, green onions, yellow
onion, fresh mint, and dried mint.
Add bulgar, salt, lemon juice,
extra-virgin olive oil, and cayenne,
and mix well.
Serve immediately, or store in the
refrigerator to enjoy for 1 or 2 days.
Recipe courtesy of Idiot’s Guides:
The Mediterranean Diet Cookbook
by Denise Hazime.
About the Book
The Mediterranean Diet is considered
one of the healthiest diets in the
world and has long been acceptable
for people with serious health
issues, such as diabetes and heart
disease. With more than 200 recipes
and simple guidance on cooking the
Mediterranean way, this easy-tofollow cookbook is a must-have for
any home library. From hearty — and
heart-healthy — breakfasts to
delicious desserts, the recipes in this
book will help bring good health and
vibrant flavor to anyone looking for a
better way of eating.
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About the Author
Denise “DedeMed” Hazime (Orange
County, CA) acquired a love of
Mediterranean cooking at a very
young age, growing up in a large
Lebanese family steeped in rich
culinary tradition. Exposed early on
to a range of cooking techniques
from her mother, Denise continues
her love of cooking at her website,
Dede’s Mediterranean Kitchen
(DedeMed.com), where she teaches
how to cook the Mediterranean way
through easy instructional videos.
Denise has appeared in The Wall
Street Journal, on CNN, in Coast
Magazine, and in many other
nationwide outlets.