Podcasts about tabbouleh

Tabbouleh, made with cracked wheat and lots of fresh herbs, is Middle Eastern in origin. Mangia's version has Asian touches pickled ginger and cilantro and a light lime dressing. This is exotic and refreshing, crunchy and comforting, and beautifully green. 

In this episode of 5 O'Clock Apron Podcast Claire cooks with RNLI lifeguard Gavin Philpotts. The podcast is recorded in the sand dunes above Sennen Beach, just below the lifeguard hut. With the sun shining bright and the lifeguard's radios in bleeping distance, Claire and Gavin carve a space to cook with a lifeguard rescue board as their work surface. Claire arrives with some mackerel bought that morning in Newlyn and the pair get busy preparing a tabbouleh to go alongside, Gavin also contributes some roasted beets which he brought from home that morning. With the iconic 90's TV series Baywatch as Claire's reference for all things lifeguard, coupled with the countless lifeguards Claire and her family spot on Cornish beaches each summer, meeting and cooking alongside Gavin was a real highlight. We talk saving lives, long distance swimming, rip currents, weever fish and where lifeguards go in the wintertime.Huge thanks to RNLI for covering Gavin as he cooked with us, after all lifesaving can never stop, for whatever the reason, my podcast included.Find out more about the RNLI and Sennen beach here: Sennen Beach - RNLI Lifeguarded Beach in CornwallFollow Claire at 5 O' Clock apron on Instagram: https://www.instagram.com/5oclockapronMake this recipe. It is the very essence of summertime in Cornwall via The Levant.Serves 22 mackerel, filleted 2 tbsp olive oil to fry and 3 -4 tbsp olive oil for the dressing50g bulgar wheat, soaked in boiling water for 15 mins then drained 1 cucumber, diced small4 spring onions1/2 - 1 green or red chilli, finely diced 1/2 red onion, finely diced Around 20 cherry tomatoes, diced small 1 clove garlic, finely grated Big bunch of mintBig bunch of pulses Fruit, any or all, I'm using in season 3 ripe apricots, diced small 1 lemon, 1/2 juiced, 1/2 cut into quarters to serve1 - 2 tbsp pomegranate molasses 1/2 - 1 tsp dijon mustard (Gavin's inclusion)Pinch of ground cuminPinch of ground cinnamon Beetroots, roasted with salt in tin foil until soft, chopped into quarters Seasoned yoghurt, to serveMethod;Make the tabbouleh first. Get all the salad ingredients in a bowl and make the dressing by mixing together the mustard, pomegranate, lemon juice, garlic and olive oil and season well with salt and pepper. Dress the tabbouleh and let it sit for at least 10 minutes before serving. Get a good pan hot over a moderate - hot heat. Add 2 tbsp of olive oil and heat until just shimmering. Add the mackerel fillets skin side down, giving them a gentle press to stop them curling up. Cook for around 2 - 3 minutes then flip and cook 30 secs to 1 minute on other side (depending on thickness of fillets). Serve the fried mackerel with the tabbouleh, roasted beets and seasoned yogurt. Hosted on Acast. See acast.com/privacy for more information.

Quick, light, fresh and delicious, making it the perfect summer salad for you to share with friends and family. We love to serve this salad alongside our hummus, dukkha yoghurt flatbreads and smoky carrot falafels.   Serves: 6  Time: 20 minutes    Ingredients:  1 cup bulgur wheat   Boiling water   4 spring onion, finely chopped  180g cherry tomatoes, chopped   1 cucumber, chopped   3 stalks celery, finely chopped  1 lemon, zest and juice   2 tbsp pomegranate molasses   ¼ cup extra virgin olive oil   1 tsp sea salt   2 cups flat leaf parsley, chopped   2 cups mint, chopped     Method:  Add the bulgur wheat into a bowl and cover with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all of the water and expand. If you have any excess water once the 20 minutes is up, just drain the bulgur wheat through a sieve.   While the bulgur wheat is cooking, assemble the other ingredients.   To a large mixing bowl, add the cooked bulgur wheat, spring onions, cherry tomatoes, cucumber, celery, lemon zest and juice, pomegranate molasses, extra virgin olive oil and sea salt. Gently toss everything together.   Add the flat leaf parsley and mint. Gently toss one more time before enjoying.   Leftovers will keep in an airtight container in the fridge for up to 2 days.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

First Date Lasagne. For the Love of Wines. Australian Memories. Tabbouleh. Focaccia. Pesto. Balsamic Vinegar. Avocado on Toast. Vendetta Against Chicken Wings. Bresaola. Limoncello. Calvados. Armagnac. Ackee & Saltfish. Thanksgiving Ham. Callaloo and Collard Greens. Saturday Soup. School Lunches. Spam, Corned Beef & Luncheon Meat. One-Pot Wonders. Sourceshttps://pastaevangelists.com/blogs/blog/bresaolahttps://pastaevangelists.com/blogs/blog/our-guide-to-charcuterieAdditional background music provided by https://slip.streamTrack: "Cheesy Elevator"Free Download / Stream: https://get.slip.stream/7ORNKbTrack: "Service Bell Double 01"Free Download / Stream: https://slip.stream/tracks/0f1d5949-d0bf-46e6-8b09-9a56ecf6ad13?utm_source=attributionTrack: "Hot On The Clues"Free Download / Stream: https://get.slip.stream/x5Qcsf Hosted on Acast. See acast.com/privacy for more information.

Nick and Angela welcome radio royalty to DISH HQ. Clara Amfo is an award-winning broadcaster, podcaster and television presenter best known for her work on BBC Radio 1, where she now presents Future Sounds. Clara has interviewed some of the biggest names in music including Jay-Z,  Kendrick Lemar, Sir Elton John, and Billie Eilish who personally requested Clara for her LA Special. On her podcast This City she chats with guests like Louis Theroux, Little Simz and Edward Enninful who share their stories of life in London. Obsessed with all things pop culture and trivia, Clara was crowned the winner of all of her appearances on The Weakest Link, Pointless and The Hitlist. As Clara is a big goat's cheese fan, Angela prepares Lucas Hollweg's cherry & quinoa tabbouleh with goat's cheese and Nick mixes a cosmopolitan. This episode is a riotous romp through topics like Clara's mum's infamous whatsapp messages, her admiration for Nick's brother and what the inside of Elton John's house looks like. Shout out to Nick Grimshaw who made a cheesecake that nearly went to plan. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Matbakh, The VoiceNote Chef tells us about about transforming childhood memories into viral recipes, capturing his mom's unique voice in voicenote form, and cooking to ease homesick hearts around the world. We discover how the account took off, how its changed his relationship with his mom, and his favourite videos to date.We also discuss the importance of authenticity, the various aspects of content creation, and how Kareem stays true to no-frills and simple cooking.Kareem, better known as The VoiceNote Chef, is a New York based Lebanese-Kuwaiti content creator. Kareem launched his now viral platform in April 2020 when he was feeling homesick due to the global pandemic. Now, together with his mom, Kareem creates viral recipe videos that feature audio instructions from his mom in voicenote form. Before launching his viral platform, Kareem worked in advertising.Created & hosted by Mikey Muhanna, afikra Edited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook -Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Hummus or Labne? Fattoush or Tabbouleh? Knafeh or kunafa? On this week's episode, Hanan and Lina speak with the creator of the Are You Really Arab Bro Card Game. The ultimate social-trivia card game about the Arab-American experience! Support the showBecome a supporter of the show: https://www.buzzsprout.com/1786960/supportFollow us on Instagram, TikTok, and Facebook @ObnoxiouslyPleasantFollow us on Twitter @TheOP_Podcast

Jimier Tabbouleh Emir Jeffar Lippmanah And Sheik Chris El Mushallambs are live this afternoon covering Night of Champions, in the morning for Jimmy. Huh? You guys get it. Were there surprises in the shifting sands of the Arabian Peninsula? Is Becky a NASCAR driver? Who's the new World Heavyweight Champion? Who were the Jabronis in Jeddah? All this and more As The 3 Sultans of the PWC Review The NoC 2023 Post Game Show! #AEW #AEWDYNAMITE #PWC #WWE #NightOfChampions Powered By The PWC Network We Are Live At These Locations Youtube    / @pwcnetworkthepwc...   Twitter https://twitter.com/PWC_NETWORK Facebook https://www.facebook.com/groups/41127... The Pwc discussion group And on the download. At www.thepwcnetwork.podbean.com     Powered By The PWC Network. www.thepwcnetwork.podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg #AEW #AEWDynamite #WWE #RAW #SmackDown #WWEBACKLASH Powered by the PWC Network www.thepwcnetwork.Podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1 #WWE #RAW #SmackDown #PWC #Smachismo Check out Dollar Club Wrestling Here! At https://www.youtube.com/@dollarclubwrestling Follow the boys at Dollar Club Wrestling Kevin B Panetta @PanettaSexyTime Jim Prendergast @JimPrendy54 @JohnnytheJobber     Podbean App Powered By The PWC Network www.thepwcnetwork.podbean.com   Apple Podcasts https://podcasts.apple.com/us/podcast/the-pwcshows-podcast/id1567821631 Google Podcasts https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL3RoZXB3Y25ldHdvcmsvZmVlZC54bWw%3D   Spotify https://open.spotify.com/show/2I3Hk9QbQSi4BD28QzvfRP Amazon Music/Audible https://music.amazon.com/podcasts/db968c12-7e64-4817-b7ed-4d7920e81e98 TuneIn + Alexa https://feed.podbean.com/thepwcnetwork/feed.xml iHeartRadio https://www.iheart.com/thepwcnetwork/feed.xml Listen Notes https://www.listennotes.com/podcasts/the-pwc-network-the-pwc-network-GqQMWU3hrgw/ Podchaser https://www.podchaser.com/podcasts/the-pwc-network-2178800 Boomplay https://www.boomplaymusic.com/podcasts/47118   We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1 #WWE #RAW #SmackDown #PWC #Smachismo #BACKLASH #WWEBACKLASH       www.thepwcnettwork.Podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1   #AewDynamite #AEW #Rampage  Check out Dollar Club Wrestling Here! At https://www.youtube.com/@dollarclubwrestling Follow the boys at Dollar Club Wrestling Kevin B Panetta @PanettaSexyTime Jim Prendergast @JimPrendy54 @JohnnytheJobber   Affiliate link for unlimited hosting plan https://www.podbean.com/PwcNetwork Affiliate link for business hosting plan https://www.podbean.com/pro/PwcNetwork https://www.podbean.com/PwcNetwork  

Jimier Tabbouleh Emir Jeffar Lippmanah And Sheik Chris El Mushallambs are live this afternoon covering Night of Champions, in the morning for Jimmy. Huh? You guys get it. Were there surprises in the shifting sands of the Arabian Peninsula? Is Becky a NASCAR driver? Who's the new World Heavyweight Champion? Who were the Jabronis in Jeddah? All this and more As The 3 Sultans of the PWC Review The NoC 2023 Post Game Show! #AEW #AEWDYNAMITE #PWC #WWE #NightOfChampions Powered By The PWC Network We Are Live At These Locations Youtube    / @pwcnetworkthepwc...   Twitter https://twitter.com/PWC_NETWORK Facebook https://www.facebook.com/groups/41127... The Pwc discussion group And on the download. At www.thepwcnetwork.podbean.com     Powered By The PWC Network. www.thepwcnetwork.podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg #AEW #AEWDynamite #WWE #RAW #SmackDown #WWEBACKLASH Powered by the PWC Network www.thepwcnetwork.Podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1 #WWE #RAW #SmackDown #PWC #Smachismo Check out Dollar Club Wrestling Here! At https://www.youtube.com/@dollarclubwrestling Follow the boys at Dollar Club Wrestling Kevin B Panetta @PanettaSexyTime Jim Prendergast @JimPrendy54 @JohnnytheJobber     Podbean App Powered By The PWC Network www.thepwcnetwork.podbean.com   Apple Podcasts https://podcasts.apple.com/us/podcast/the-pwcshows-podcast/id1567821631 Google Podcasts https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL3RoZXB3Y25ldHdvcmsvZmVlZC54bWw%3D   Spotify https://open.spotify.com/show/2I3Hk9QbQSi4BD28QzvfRP Amazon Music/Audible https://music.amazon.com/podcasts/db968c12-7e64-4817-b7ed-4d7920e81e98 TuneIn + Alexa https://feed.podbean.com/thepwcnetwork/feed.xml iHeartRadio https://www.iheart.com/thepwcnetwork/feed.xml Listen Notes https://www.listennotes.com/podcasts/the-pwc-network-the-pwc-network-GqQMWU3hrgw/ Podchaser https://www.podchaser.com/podcasts/the-pwc-network-2178800 Boomplay https://www.boomplaymusic.com/podcasts/47118   We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1 #WWE #RAW #SmackDown #PWC #Smachismo #BACKLASH #WWEBACKLASH       www.thepwcnettwork.Podbean.com We Are Live At These Locations https://www.facebook.com/groups/411279583594329 https://twitter.com/PWC_NETWORK https://www.youtube.com/channel/UCLmEs_ukWA--J_hCdSOAdsg Follow Jimmy T On Twitter here @_DJMASSFX_ Follow Jeff Lippman here @icarusfellMD Follow Chris Ambvs here @Chrisambs1   #AewDynamite #AEW #Rampage  Check out Dollar Club Wrestling Here! At https://www.youtube.com/@dollarclubwrestling Follow the boys at Dollar Club Wrestling Kevin B Panetta @PanettaSexyTime Jim Prendergast @JimPrendy54 @JohnnytheJobber   Affiliate link for unlimited hosting plan https://www.podbean.com/PwcNetwork Affiliate link for business hosting plan https://www.podbean.com/pro/PwcNetwork https://www.podbean.com/PwcNetwork  

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.Poached Eggs with Freekeh Tabouleh, Harissa & YogurtServes 2Poached Eggs with Freekeh Tabbouleh1 teaspoon kosher salt2 tablespoons distilled white vinegar4 large eggs1/4 cup plain yogurt with a large pinch of salt2 tablespoons harissa, store-bought or homemade, plus more as neededFreekeh-Celery Tabbouleh (below)Aleppo pepper or red chile flakesFlaky sea saltFreekeh-Celery Tabbouleh2 cups cooked cracked freekeh2 cups chopped fresh parsley2 cups chopped fresh dill2 celery stalks, finely diced1/4 cup plus 2 tablespoons extra-virgin olive oilGrated zest and juice of 1 lemon1 teaspoon kosher saltPoached Eggs with Freekeh TabboulehFill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serveFreekeh-Celery TabboulehIn a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Libanon staat met één been in de Middellandse zee en met één been in het Midden Oosten en dat proef je. Succesnummers als Tabbouleh, Falafel, Shoarma, Hummus, Baba Ganoush en Meze vinden allemaal hun oorsprong in de keuken van Libanon.Wij zijn er zelf gaan kijken en Libanon expert Merijn Tol schuift aan met een tas vol mezze en Arak. En passant spreken we de Nederlandse ambassadeur in Beirut, proeven we uitstekende Libanese wijn en vertaalt Jeroen de Franse uitleg van een mezze buffet door een Armeense chef. Kortom: weer een lekkere internationale aflevering.Recepten voor Fattoush, Tabbouleh (de echte!) en liefst twee koude mezze, een met lamstartaar en een met aardappel en walnoot.In het supplement gaat Jeroen op bezoek bij Esther Erwteman en praat met haar uitgebreid over vegetarisch koken en haar nieuwe kookboek Tahin.Alle recepten en informatie van deze aflevering staan in de shownotes.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

過去兩千年的歷史中，歐亞大陸中央不斷上演著國家與民族的更迭重組，其中許多早已不復見，但卻有個相當不尋常的例外：波斯。 從帕提亞、薩珊、伊兒汗國、帖木兒、薩法維、卡加、巴勒維到今日伊朗，她並非從來沒有被打敗過；然而，即使臣服於外族政權之下，她的文化卻總是持續發光發熱，甚至反過來影響這些侵略者，最終使得從恆河平原到地中海、從波斯灣到中亞草原，無處不是受她影響的痕跡。波斯，究竟憑什麼做到這點？ 這集是旅行熱炒店伊朗系列的第一彈，由長期關注伊朗與中東的「說說伊朗」創辦人育軒親自為我們梳理這個國家的過去與現在。伊朗人引以的輝煌過往，無法被消滅的波斯光環，究竟是如何造成的？在今天的伊朗社會，政治和宗教究竟扮演著怎樣的角色？想在生活中更認識伊朗，我們又能夠從哪裡切入？ EP101，同時也是伊朗101，和我們一起好好認識這個歐亞大陸上不可忽視的龐大存在吧！

On this week's episode, Hanan and Lina discuss experiences that are uniquely Arab American, Arab American Heritage month and the importance of representation. Watch the full episode here: https://youtu.be/4VmbCAPX6V4Follow us on Instagram and TikTok @ObnoxiouslyPleasantE-mail us at obnoxiouslypleasant@gmail.com

This week Alex Lee (The Feed, Win the Week, The Dragon Friends) takes on The Saturday Paper Quiz about the location of the Atlas Mountains, homophones and quotes from Australian Senators.She's helped by the Brains Trust: immortal mouse Tabbouleh Frankincense (Cal Wilson), and Salvatore the Yarra Seal (Michelle Brasier) who is quite the Cassanova.Hosted by Kyran Wheatley.The Leaderboard:* Matt Stewart 10/10* Tim Hewitt 10/10* Lloyd Langford 8.5/10* Lou Wall 8.5/10* Prue Blake 8/10* Kirsten Drysdale 8/10* Annie Louey 8/10* Rob Mills 8/10* Vidya Rajan 8/10* Geraldine Hickey 8/10 DSQ* Sam Taunton 7.9/10* Annie Louey 7/10* Aidan Jones 7/10* Jess Perkins 7/10* Matt Stewart 7/10* Sami Shah 7/10* Scout Boxall 7/10* Danielle Walker 7/10* Woodes 7/10* Alexei Toliopoulos 6/10* Carl Donnelly 6/10* Dane Simpson 6/10* Ivan Aristeguieta 6/10* Jess Perkins 6/10* Josh Earl 6/10* Kirsty Webeck 6/10* Michael Hing 6/10* Nath Valvo 6/10* Rosie Piper 6/10* Snorty Dog 6/10* Zan Rowe 6/10* Zoe Coombs Marr 6/10* Emma Holland 5.5/10* Miranda Tapsell 5.5/10* Nick Cody 5/10* Alex Dyson 5/10* Jan Fran 5/10* Ben Knight 5/10* Nina Oyama 5/10* Celia Pacquola 5/10* Jude Perl 5/10* Chris Ryan 5/10* Sami Shah 5/10* Nelly Thomas 5/10* Dave Thornton 5/10* Danielle Walker 5/10* Myf Warhurst 5/10* Kirsty Webeck 5/10* Mike Goldstein 4.5/10* Luke McGregor 4.5/10* Jordan Barr 4/10* Alex Ward 4/10* Anna Piper Scott 4/10* Daniel Sloss 4/10* Georgia Mooney 4/10* Nat Harris 4/10* John Hastings 4/10* Michael Hing 4/10* Rhys Nicholson 4/10* Sam Petersen 4/10* Brodi Snook 3/10* Daniel Connell 3/10* Emma Holland 3/10* Geraldine Hickey 3/10* Luka Muller 3/10* Nazeem Hussain 3/10* Rhys Nicholson 3/10* Alex Ward 2/10* Lizzy Hoo 2/10* Tom Cardy 2/10Support this show http://supporter.acast.com/wax-quizzical. See acast.com/privacy for privacy and opt-out information.

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy! Get the Tofu Tabbouleh here!

Join @DannyDeraney and @JoJofromJerz as they chat Comedian Steve Hofstetter who recently bought a church to turn into a Comedy 'Hogwarts'.

Britney Spears blir inte fri från sin pappa, Bill Cosbys blir fri från sin dom och hur mycket snusk på Twitch tål vi egentligen? Effie Karabuda från P3 Spel tar oss igenom djungeln av lättklädda tjejer som har på sig hästmasker och utför oralsex på mikrofoner, ja du läste rätt. Restriktionerna har lättats, vi får sitta hur många personer som helst på uteserveringar, men får vi dansa? Musikguidens Joel Söderberg har svaret. Matbloggaren och ikonen Zeina Mourtada har blivit utmanad av Producent-Fabian i en Tabbouleh-duell, elller "ta bolle" som Fabian kallar det på sin utpräglade västkustska. Vi går igenom sommarmat, kalla röror och caesarsallader med matgudinnan. OCH sist men inte minst, vi får finbesök av ingen mindre än Katherine Zimmermans son Bruno. Ps. kan inte sluta tänka på P3 Nyheters Carl-Johan Ulvenäs sjungandes En Liten Kyss Är En Kyss Är En Kyss på sommaravslutningen, iklädd en Sverigetröja, gulle. Programledare: Kodjo Akolor, David Druid och Katherine Zimmerman.

Zeina Mourtada är tillbaka och delar med sig av sina bästa recept på sommarmat. Vi snackar tabbouleh, gazpacho, caesarsallad och allt annat uppfriskande. Dessutom blir det en episk duell i tabbouleh mot utmanaren Producent-Fabian, som verkar ha gjort alla tänkbara fel. Zeina Mourtada driver den prisbelönta matbloggen Zeinas Kitchen där hon delar med sig av recept från hela världen. Utöver sitt bloggande har hon även släppt tre kokböcker: Zeinas Kitchen recept från hela världen, Zeinas green kitchen gröna recept från olika delar av världen och Veckans matsedel middagsrecept från olika delar av världen. Hon är även en tv-kock hos Köket.se och på Nyhetsmorgon i TV4. Programledare: Kodjo Akolor, David Druid och Katherine Zimmerman

Join Danny Deraney and @JoJofromJerz as they laugh their way through another recording of Shut Up Tabbouleh! This time with the Queen of Twitter - comedian Jenny Johnson!Find us here:www.Patreon.com/dannyjopodcast@ShutUpTabbouleh on the Twitters

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.Poached Eggs with Freekeh Tabouleh, Harissa & YogurtServes 2Poached Eggs with Freekeh Tabbouleh1 teaspoon kosher salt2 tablespoons distilled white vinegar4 large eggs1/4 cup plain yogurt with a large pinch of salt2 tablespoons harissa, store-bought or homemade, plus more as neededFreekeh-Celery Tabbouleh (below)Aleppo pepper or red chile flakesFlaky sea saltFreekeh-Celery Tabbouleh2 cups cooked cracked freekeh2 cups chopped fresh parsley2 cups chopped fresh dill2 celery stalks, finely diced1/4 cup plus 2 tablespoons extra-virgin olive oilGrated zest and juice of 1 lemon1 teaspoon kosher saltPoached Eggs with Freekeh TabboulehFill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serveFreekeh-Celery TabboulehIn a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Brian Karem is an American journalist and author working as the White House correspondent for Playboy and is a political analyst for CNN. He also hosts the "Just Ask The Question" podcast.So make sure to follow along every week and follow us on:Twitter: @ShutUpTabboulehInstagram: Shut_Up_Tabbouleh Join our team: www.Patreon.com/dannyjopodcast

Cócaireacht ar an fleá fhulacht (barbecue) agus an Samhradh chughainn. Tá oidis aici inniu don Tabbouleh, an sicín satay, agus sailéad prátaí blasta.

Right now, we are looking for that one thread that connects us all. A laugh, a smile, a provocative thought, a distraction. Something we can share in a moment. Something different from the daily grind.So come join Emmy Award Winner Danny Deraney and prolific tweeter @JoJofromJerz.  Each episode features the banter between two hilarious Arab Americans who have enlisted the help of a celebrity friend to tackle the issues we all face everyday.If you are lucky, there may be hummus!

A vegan who ate raw meat as a baby now finds joy in parsley. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn  Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. This episode brought to you by Wünder, makers of European-style quark. Go to Wünder Creamery and enter code SMARTMOUTH for 15% off on your first order. Smart Mouth newsletter Smart Mouth IG Katherine Twitter Nicole on IG  Nicole on Twitter  The Gaymazing Race  Music: Debra by Beck  Related Episode: Filipino Food with Karen Tongson  Sources: San Francisco Chronicle  Ornaments of the earliest Upper Paleolithic: New insights from the Levant  The Oxford Handbook of the Archaeology of the Levant: C. 8000-332 BCE  Mediterranean Grains and Greens 

Super excited for this one...JEWISH SPACE LASER stopped by the studios to discuss Zoom Cat Filters, Marjorie Taylor Greene, Jewish SciFi History and why you can never have enough Tabbouleh at Thanksgiving.

Episode #5 for the Mosaic! Featuring Yasmeen, a junior from Saudi Arabia who explores home, cultural ownership, and her shifting pan-Arab identity through one very special dish. Music from the Free Music Archive (Scott Gratton, Broke for Free, and Daniel Birch).

Aline Kamakian is a renowned restaurateur, entrepreneur, author, and founder of Mayrig. Mayrig, which means “mother” in Armenian, Aline’s native language, is one of Beirut’s most beloved restaurants specializing in authentic Armenian cuisine, which she founded in 2003.As you may know, the city of Beirut was hit with a massive explosion on August 4th of this year that decimated the city, causing at least 190 deaths, 6,500 injuries, and destroying half of the city’s homes and businesses which left 300,000 people homeless.Located in the heart of Beirut just 500 meters from the blast, Aline found herself in the middle of an unthinkable situation. With her restaurant completely destroyed, team members severely wounded, and no time to even think about the devastation, she has become a hero in her hometown as she works to rebuild the homes of her employees that were lost and feed 2,500 meals a day to those in need.In this episode, Aline joins from her hometown of Beirut to share stories about her upbringing, how she became interested in food, building a successful hospitality franchise spanning several countries, and the work she’s doing now to help rebuild all that was lost as a result of the explosion. Her story is truly one of passion, perseverance, and resilience and we hope you take away as much as we did during our conversation.SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

أنا أحب اللون الأخضر، لكن ماما وضعها أخطر، فهي تحب كل شيء لونه أخضر كالخضروات والتبولة والكيوي وحتى العنب الأخضر. قصة عن جمال اللون الأخضر. قصة ماما أخضر من تأليف: ناهد الشوا تقدمها لكم: غدير يماني راوية القصة: نورة الحارثي I like the color green, but mom likes it more. She loves anything green; vegetables, Tabbouleh, Kiwi, and even green grapes! Grass, green plants, and so much more! This story is about the beauty of the color green. “Mama Green” story Written by: Nahed Al-Shawwa Presented by: Ghadeer Yamani Storyteller: Norah Alharthi

This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer.  Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/

PLANT OF THE WEEK Mint:Piperita officinalis-Peppermint: Mentha spicata-Common Mint or Spearmint Even non gardeners would be familiar with the mint herb and many would have imbibed peppermint tea, and perhaps even eaten after dinner mints. But which mint helps you sleep and which mint helps with a sore stomach? Let's find out I'm talking with was Simone Jefferies, naturopath and herbalist of www.simonejeffriesnaturopath.com.au    A herb that grows well where it is a bit damp and shady. Simone says, "mint has a sense of humour, because in Simone's garden, it pops up almost anywhere, including cracks in the pavement. " You can easily buy peppermint plants as well as the many other different varieties of mint. There are many types of mint: eau de cologne mint, mojito mint, ginger mint, and banana mint. Banana mint sounded quite delicious and may be an ideal addition to ice cold water on a warm summer's day. Benefits of Mint Peppermint Mint is a calming and soothing herb that has been used for thousands of years to aid with upset stomach or indigestion. Mint is a mild sedative and can be used just before going to sleep as a calmative. Cooking with Mint Mint Sauce-handful of mint, add some sugar, vinegar and boiling water. Add to steamed peas. Tabbouleh: 1/3 mint; 2/3 parsley, cracked wheat, spring onions, cucumber  (if desired.) If you have any questions for me or for Simone, please write in to realworldgardener@gmail.com

Now I know what you’re thinking…IS THIS CLICK BAIT?…and to that I ask you…are elephants grey? or are they just ASHY and DRY? think about it. Have you ever seen a wet elephant? go ahead look it up. Elephants just need some cocoa butter fam. And on that note I’d like to announce my Kickstarter! I’m starting to fund raiser to develop an elephant moisturizer to protect elephants from severe dry skin. Oh you don’t care about the PHANTS? well then I want you to think about this…Your bones are WET right now…..let that marinateIN THIS EPISODE, the loyal boys discuss DOM VS. PENNYWISE, racial slurs, Kraft Dinner, and crackheads. They debate the pros and cons of doing crack cocaine and bad investments in the music industry. Dom shares his love of day parties and Matt rants about basic IG stories. INDULGE LOYAL BOYS AND GIRLS.

From Egypt to Lebanon, to Italy and France, this mother daughter duo can’t imagine eating anything less than a mosaic of ingredients from their world travels and multicultural heritage. www.ourediblestories.com

This week starts are Disney Dining on a Dime month! Last month we share our biggest splurges at Disney with our Treat Yo Self month! This month we are going to share some of our favorite quick services that will taste like 5 star food, but won't break the bank! First: Tangerine Cafe in Morocco in EPCOT! Enjoy! FOLLOW US ON SOCIAL MEDIA:Instagram: @One_Little_SpiceTwitter: @OneLittleSpice Facebook: facebook.com/onelittlespiceLove our Podcast? Want to learn how to make some of the recipes that we talk about? NOW YOU CAN! Head into The Taste Lab on YouTube and join us as we cook your favorite Disney foods! Subscribe to our channel and you'll be along for the ride! https://www.youtube.com/channel/UCAlAyiv9084suC_q4QuV_xA  Our First Episode: Le Cellier's Cheddar Cheese Soup ---> https://youtu.be/K5HgTDQbrkE Our Second Episode is live now too! It is the Vegetable Terrine from Akershus and it came out AMAZING!!!  ---->  https://youtu.be/QjE2DZCMRr8 We are now on Patreon where you can get exclusive access to the Magical Snack Corner AND our 9 episode series on the Food and Wine Festival, the chance to host Magical Snack Corner with us, an invite to join our monthly Google Hangout, and SO much more! www.patreon.com/onelittlespice     Join our Facebook Group to continue the discussion after the show! We are also on TeePublic if you want some swag of your own! We have t-shirts, sweatshirts, stickers, and MORE! Be sure to check it out! https://www.teepublic.com/t-shirt/2611893-one-little-spice Thanks so much for listening and just remember, every recipe starts with One Little Spice

Live Right Now - Episode 008 – Fiber Bell Workout Ring the bell! The CDC reports getting fiber from food or a supplement can reduce inflammation; the silent epidemic. Did you know seven out of ten Americans die each year from chronic diseases?  The CDC says inflammation is responsible for heart disease, cancer, obesity, Alzheimer’s and many other diseases. The CDC reports chronic disease is generally triggered by diet, lifestyle habits, and environmental toxins; more than 75% of health care spending. The benefits of fiber are plentiful. Fiber is good for the heart, may prevent some cancers and now appears to lower C-reactive protein (CRP), an indicator of inflammation found in the blood. A high CRP level signals general inflammation and could indicate anything from an infection to rheumatoid arthritis to heart disease. Web MD and Mayo Clinic suggest: Cut back on red meat, dairy, fats and Trans fats, partially hydrogenated oils, highly processed carbs. (AP white flour products) Eat lean, skinless local chicken Avoid refined processed foods Watch intake of pasta and white rice Eat more fresh fish (Not fried) Eat plenty of fresh colorful fruits and vegetables Eat Omega-3 fatty acids in fish, fish oil supplements, chia seed and walnuts Eat long grain brown rice, quinoa or oats Spice food up with ginger, curry, turmeric Fibrous foods like beans, the poor man’s meat, fill you up but not fill you out. If you’re trying to cut back on meats after the damning report of their link to cancer, and increase your fiber intake, but still want to enjoy your favorite dishes, rethink the bean. Beans are the food mostly likely to get ‘dissed’. Too bad since beans are a rootin’ tootin” source of heavenly human nutrition, protein and fiber. If you avoid eating beans, evolve and unclench. Society is a bit hung up on a fundamental bodily function. Passing gas is embarrassing for most of us, but you might feel better knowing it's one of the most common bodily functions. Everyone does it, from Hillary Clinton to the Queen of England. Did you know "fart" is one of the oldest words in the English language? We must pass gas or as my grandkids say, we’d explode. Sandi used to ask me where I kept them when we were dating because now I eat beans all the time today. So she got me a t-shirt that says, “Fart Now Loading: Please wait” To no avail, I pointed out farting is healthy, according to scientists at the Mayo Clinic. So, you don’t eat them because the make you fart? Really? The good of eating beans far outweighs a moment of social impropriety. Fiber in beans may help remove yeast and fungus out of your temple, preventing them from being excreted through your skin where they trigger acne and rashes. Just 30 grams of fiber every day can be the Roto-Rooter of your colon; keeping it clean, clear and flowing like the Fall Creek after a rain storm. A stagnate colon incubates snarky toxins and belly bloat. Not only that, the fiber in beans controls blood sugar and, when eaten with regularity, a high fiber diet reduces heart attack risk by 40%. Researchers found for every 7 grams more fiber you consume daily, your stroke risk is decreased by 7%. Fiber in beans is essential for a healthy digestive tract. A high fiber diet may lower your risk of the pain in the ass (butt) of itchy, burning hemorrhoids. What you eat has everything to do with your temple’s health. We must overcome our silly, uptight social fears and learn to embrace the fibrous, nutritious bean and a bottle of Beano. Now, let ‘er rip! Anti-inflammatory Tabbouleh with Quinoa, “Reconstructed” ½ cup washed quinoa seed-Protein & FIBER 4 tbs. Extra Virgin olive oil-Anti-inflammatory 3 cups vegetable stock 2 tbs. ground flax or chia seed-FIBER 3 green onions, washed and chopped-Anti-cancer 3 garlic cloves, minced (Dry won’t cut it)-Anti-Cancer 3 cups washed, stemmed and finely chopped Kale ¾ cup mint, stemmed and chopped coarsely-Good digestion 4 tomatoes, diced-Vitamin C and lycopene 1 cucumber, skin on, diced-A, C, and FIBER ¼ cups lemon juice (Not from a bottle)-Alkaline and loaded with vitamin C Sea salt and black pepper to taste   Boil quinoa in water and olive oil for 10 minutes, pull off the fire, reserve and let reach room temperature. Do not overcook. Toss and fluff quinoa with all the remaining ingredients with a fork. Do not over mix and turn it into mush. Enjoy!! Rainbow Vegetable Salad with Sweet Curry Dressing 1 cup loosened cilantro, patted dry, leaves removed, chopped 1 cup thinly sliced carrot 1 cup each thinly sliced yellow and green zucchini 4 green onions, cut into strips 8-10 strips of julienned roasted red pepper 1 cup pistachio’s Dressing: 1/3 cup tahini 1-2 tbs. Curry powder 1/4 cup lemon juice 2 tbs. maple syrup or raw honey 1/4 tsp. fresh ground black pepper dash of sea salt on top In a small bowl, combine the tahini, lemon juice, maple syrup, curry powder, black pepper, salt and garlic powder. Whisk well.   Live Right Now theme music is “future soundtrack II” by Adam Henry Garcia from the Free Music Archive licensed under CC BY-NC-SA 4.0  

Toasting the walnuts until golden brown will add a rich flavour to this salad. Should you have walnut oil, use half walnut and olive for a truly delicious dressing. Pomegranates are a luxury, so substitute dried cranberries and, if you can, use handfuls of mint and basil or mint, basil and parsley —herbs make a salad.Ingredients½ Cauliflower1½ cups Walnut pieces, toasted and chopped1 cup Olives, chopped and pitted, use green or black, plain or marinated½ cup Sunflower seeds½ cup Pumpkin seeds1 large handful Mint leaves, picked1 handful Basil leaves, coarsely chopped1 Pomegranate, seeds only, optionalFor the lemon and honey dressing⅓ cup Olive oil⅓ cup Cider vinegar⅓ cup Honey, well flavoured1 Garlic clove, peeled and mashed to a paste with a pinch of salt2 tsp Mustard, mild1 Lemon, grated rind onlyCut finely across the face of the cauliflower’s tightly furled florets. Tiny cauliflower pearls will cascade on to the board. Finely chop the thicker stem pieces too. For the stalk, peel the tough outer skin away and chop the centre part. Do not throw this part out, it’s wasteful and besides it’s packed with flavour and texture.Into a large bowl toss together the cauliflower, walnuts, olives, sunflower and pumpkin seeds, herbs and pomegranate, if using. Whisk the dressing ingredients together and add to the cauliflower mixture and toss. Season with salt and allow the salad to sit for 30 minutes to allow the dressing to seep into the cauliflower pearls.Serve at room temperature. Delicious with Moroccan spice-infused barbecued meats.

Episode 10-Cooking in the Kitchen with Cheryl Part 3.  A focus on quick & easy to prepare plant based meals!  No more Chicken Wings Everybody! Quinoa Tabbouleh & Homemade Humus

Check out today's recipe here. It's super healthy and goes with so many different things. Lots more info on the link below. https://timlawrence.me/2012/06/19/tabbouleh-or-if-youre-feeling-less-posh-a-couscous-salad/

Today’s episode is all about travel! We figured we had better share and eat our favorite on-the-go snacks, including but not limited to Tabbouleh salad, jerky and a travel-size packet of the best almond butter. We chat the important things: why travel is important to both of us, upcoming travel plans (camping! cross country bike trip! Asia!), dream travel destinations, favorite airport restaurants, and our top travel tips for feeling balanced, safe and your very best while exploring the world! This episode is rated clean. See acast.com/privacy for privacy and opt-out information.

Tabbouleh is a popular Arabic dish, traditionally served as part of a mezze. Variations of it are found also in Turkey, Cyprus and Armenia. I'll admit it's pretty good for you as it is, so I'm not reinventing the wheel here, however I have changed up a couple of things which take it from healthy to super salad. I've removed the offending bulghur wheat and replaced it with raw cauliflower and pumped up the greens with the power of kale.

A wilted sprig of curly parsley often feels like the worst insult to a plate of food. Instead of being treated like a sad garnish, parsley at its best has the ability to enhance a wide variety of dishes. “I think it adds this wonderful, sort of bright, kind of like pleasantly grassy flavor,” said L.V. Anderson, who edits Slate’s food and drink sections. “It also plays well with other herbs. You can mix it with basil or mint, or with stronger herbs like oregano or thyme. And you can use so much of it.” Anderson explain that, unlike many other fresh herbs, a bunch of parsley used in its entirety won’t overpower the flavor of a dish. She also shared her preferred method for cleaning and preparing a large amount of parsley all at once. “If you have a salad spinner, I think that’s a really good way of doing it,” Anderson said. If not, grab the stems of the bunch of parsley and plunge the leaves into a bowl of water. Repeat, changing the water a few times, and you’re ready to go. See Anderson’s method and her recommendation on how to chop parsley in this video. “If you’re in a hurry, I think that this is the best way to deal with parsley,” she said. In the video, Anderson uses with flat-leaf, Italian parsley, and she admitted a distinct preference for that variety, rather than curly leaf parsley. When chopped up, curly leaf tends to have an airy quality that she finds unpleasant. Anderson discussed her opinions about parsley and more in her Slate column called, “You’re Doing It Wrong.” She notes that many readers take umbrage with the inflammatory title. “It’s just a place where people can write about their very strong opinions about the right way to do a dish, even though, obviously, food is a matter of taste and everyone has different opinions about it,” Anderson explained. Surprisingly, one of the most comment-generating topics was chili. She provided a vegetarian chili recipe and was so inundated with readers’ objections that she felt compelled to offer a non-vegetarian recipe, as well. As for parsley, Anderson offered an herb-heavy tabbouleh recipe. “I feel that it should be a lot of parsley, and just the tiniest amount of bulgar for a little bit of textural contrast,” she said. “But I also think that tabbouleh should have a lot of lemon juice in it, which makes it really refreshing and I feel like kind of offsets the parsley flavor pretty nicely.” If you agree with Anderson’s take, try out her recipe for tabbouleh. That’s below. Tabboulehby L.V. Anderson  Yield: 4 to 6 servingsTime: About 1¼ hours, partially unattended ⅓ cup bulgur Salt 1½ pounds tomatoes (about 3 medium) 2 bunches fresh parsley, thick stems discarded 1 small bunch fresh mint, thick stems discarded 4 scallions, green parts discarded Juice of 2 lemons ¼ cup extra-virgin olive oil Black pepper 1. Bring a kettle of water to a boil. Put the bulgur and a pinch of salt in a small bowl, then add ⅔ cup boiling water. Cover the bowl and steep until the bulgur is tender, about 1 hour. 2. Meanwhile, roughly chop the tomatoes, parsley, mint, and scallions, and combine them in a salad bowl. Drain the bulgur and add it to the salad bowl along with the lemon juice and olive oil. Season with salt and pepper and toss. Taste and adjust the seasoning, and serve immediately.

Toni loves Tabbouleh, and especially with lemon zest and chickpeas. If your'e in the market for a zester. We suggest this one available at our Open Sky storefront. Just copy and paste this link.  http://osky.co/9AfRE1