Wednesday, August 3, 2011

Carrot Top Tabbuleh

I go to the local farmers market once a week for work and buy a load of vegetables and fruit.  Today I picked up some white carrots and they had huge, great looking greens on top that had a wonderful flavor.  For some reason I thought of this Middle Eastern delicacy and substituting the parsley with carrot tops and boy I was glad I made that decision. This was A++ and knew I had to share it with all of you.

1C   Bulgar Wheat
2C   Carrot tops, rough chopped
1ea   Red onion, chopped
2ea   Tomato, medium chopped
1/4C Lemon juice
1t      Lemon zest
1T    Braggs aminos or coconut aminos or reduced sodium tamari
1/2t  Black pepper

Cook the bulgar by putting the dry product in boiling water.  Use at least 4 cups water.  Make sure you have plenty of water.  Cook until slightly al' dente  apprx 8-10 min.  Drain and cool.  Once cooled add remaining ingredients and stir it up.  Chill for at least 2 hours and serve.  ENJOY!!

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