Ingredients
90g (1/2 cup) burghul
185ml (3/4 cup) boiling water
1 cup chopped fresh continental parsley
3/4 cup chopped fresh mint
2 pomegranates, quartered, seeds removed
3 shallots, trimmed, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Method
Step 1
Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
Step 2
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.
Which cook book, website would be great start to begin collating recipes ideas. Here you go, Taste.com. Taste.com has 1000’s of recipes to work through. My preference s to always be flexible with what you find and add you flare to obtain the ideal balance of food to make you feel fuller for longer.
Always think of three things:
- Consistency of food is solid n nature that requires a lot of chewing over drinking.
- Add protein and think about incorporating vegetable based proteins also such as dried peas, beans and lentils. YUMMY.
- Always add 3 to 5 different colours at each meal and load up on the antioxidant
So with this amazingly bright colored tabbouleh salad, to add and increase the protein replace some 80% of the grain tabbouleh with lentils as an example of a legume. To add more color and flavour think about adding more fresh or dried herbs to suit your palate.