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     Crazy Mixed up Preserved Lemon Tabouli with Sprouts

 

This recipe was created by Eva's Herbs and Didi Emmons, famous Boston Chef, who is creating over 150 recipes for her next cookbook,

Edible Planet, all about Eva with a chapter on sprouts.

 

    

 

     1       cup very fine bulgur

              pinch or 2 of salt

     2       cups chopped parsley

     1       cup chopped mint

     1       cup chopped chives (garlic and

              onion)

     3       tablespoons olive oil

     7       ounces JONATHAN’S ORGANIC

              MUNG BEANSPROUTS, chopped

     2       tablespoons chopped preserved

              lemon (see below)

              Juice of ½ lemon

Place the bulgur in a large bowl with salt. Pour 2/3 cup of boiling water over the bulgur and stir. Cover the bowl and let sit for 5 minutes. Remove the cover, let cool 5 minutes or more.

 

Add the remaining ingredients. Season to taste with salt and pepper. Serve with hummus and whole wheat or spelt bread (pita or bagel).

 

Note: I found I could chop the parsley, mint, chives and even the bean sprouts in my food processor (one item at a time) on pulse. Do not chop past the level where there are different sized pieces, some fairly large, especially with the bean sprouts.

                                                                                                                                                                          Serves 2 or 3

Quick Preserved Lemons

 

These lemons are not really preserved, but will keep several weeks in the fridge and are a good substitute if you are in a hurry.

   

 

     2       lemons, cut in  half, then thinly sliced

     1       tablespoon cider vinegar

     1       teaspoon salt

     1       teaspoon sugar

     4       tablespoons water

Combine all ingredients in a small saucepan and turn the heat to high. Bring to a boil and turn down, simmer for 5 minutes then take off the heat and cover for 10 minutes. Transfer to a container, cover when no longer hot, and refrigerate. Keeps for 3 weeks in refrigerator.