In large bowl, combine tabouli mix and cold water.
Stir and let stand while preparing other ingredients.
Add remaining ingredients and mix.
Let stand in refrigerator at least 4 hours before serving.
Recipe makes 10 servings.
Fat-free.
our.
To make Quinoa Tabouli: Place quinoa and water in
For the kofta: In a bowl, combine lamb, onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Roll into 8 sausage shapes (about 4 inches long). Mold around 8 skewers. Chill 10 minutes.
In a large skillet heat oil on high. Cook kebabs 6-8 minutes, turning occasionally, until cooked through.
To make tabouli: Combine couscous and boiling water in a bowl. Set aside, covered, 5 minutes. Fluff grains using a fork. Add remaining ingredients. Toss well.
Serve kebabs on a bed of tabouli.
Combine ground lamb, red onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Form into 8 - 4 inch logs. Insert a skewer into each log and chill for 10 mins.
Meanwhile, to make tabouli, combine couscous with 1/2 cup boiling water. Set aside, covered, for 5 mins. Fluff with a fork then toss with cherry tomatoes, parsley, mint, red onion, olive oil and lemon juice.
Heat oil in a large frying pan over high heat. Working in batches, cook koftas for 6-8 mins, turning occasionally, until cooked through. Serve over tabouli.
br>Meanwhile, to make the tabouli, combine bulgur and tomatoes in
ooked.
Meanwhile, make the tabouli: Cook the bulgur wheat according
Tabouli:
Place quinoa in a
Take Tabouli mix and soak in 1 c. cold water, add all veg.
in mix and stir well then chill 12 hrs.
ooked through.
For the tabouli, combine the bulgur with 1
uts.
Make the tabouli:
Toast the pine nuts
Place tabouli mix into a bowl.
Add all ingredients except lettuce.
Refrigerate 1/2 to 1 hour to absorb water and blend flavors.
Serve on bed of lettuce with fresh parsley, radishes, etc., as garnish.
Combine the tabouli mix and hot water.
Stir and refrigerate for at least one hour.
When almost ready to serve, chop the parsley and tomatoes.
Add the parsley, tomatoes, oil, and vinegar and stir well.
Serve and enjoy!
You can make this a day ahead, just stir before you serve.
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Heat pita until warm.
Smear with hummus then pile on the tabouli and peppers.
Fold and enjoy.