BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY) QUINOA

MINTED PRESERVED LEMON TABOULI

Our twist is the preserved lemon instead of juice. Be careful though because the lemon can be salty.

Ingredients:

2 cups orange juice

1 cu bulghur wheat

¼ cup chopped mint

1/4 cup chopped preserved lemon, some salt removed

2 Tablespoons minced shallots

3 cloves garlic, minced

1-2 teaspoons coriander, freshly ground

As needed EVOO & a little grape seed oil

Method:

Place bulghur in bowl; bring juice to a boil and place over bulghur and cover – steep for 30 minutes, cool and add mint, lemon, shallots, garlic, coriander; add oils alternating until desired consistency is achieved; adjust seasonings and chill for service.

TO RECIPES

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