{"id":1122,"date":"2016-01-13T18:29:42","date_gmt":"2016-01-13T18:29:42","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=1122"},"modified":"2016-01-13T21:15:36","modified_gmt":"2016-01-13T21:15:36","slug":"tabbouleh","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/tabbouleh\/","title":{"rendered":"Tabbouleh"},"content":{"rendered":"

We were never a big fan of Tabbouleh but this recipe has made us converts.\u00a0 Tabbouleh is all about the parsley and the lemon juice so make sure that your parsley is bright green, crispy fresh and your lemon juice comes from fresh lemons.\u00a0 A little trick to get the maximum amount of juice from a lemon is to store your lemons on the counter and not in the fridge.\u00a0 If in fact you have a lemon cold from the fridge just slice it in half and pop it in the microwave for about 20 seconds. You will need 2 lemons for this recipe.\u00a0 If you are looking for something to do with those lemon rinds check out our Lemon Pancakes<\/a> recipe.<\/p>\n

Salad<\/h3><\/p>\n
    \n
  • 3 tomatoes, diced<\/li>\n
  • 1\/4 teas salt<\/li>\n
  • 1\/2 cup bulgur<\/li>\n
  • 2 tbls lemon juice<\/li>\n
  • 2 tbls juice off tomatoes<\/li>\n
  • 1 1\/2 cups fresh parsley, finely chopped<\/li>\n
  • 1\/2 cup fresh mint, finely chopped<\/li>\n
  • 2 green onions, thinly sliced<\/li>\n
  • salt & pepper<\/li>\n<\/ul>\n

    <\/div>\n\n

    Dressing<\/h3><\/p>\n
      \n
    • 6 tbls olive oil<\/li>\n
    • 2 tbls lemon juice<\/li>\n
    • 1\/4 teas salt<\/li>\n
    • 1\/8 teas cayenne<\/li>\n<\/ul>\n

      <\/div>\n<\/p>\n

      Directions<\/h3><\/p>\n
        \n
      1. Dice tomatoes and place in a colander over a bowl.\u00a0 Sprinkle with the 1\/4 teas salt.\u00a0 Let sit 30 minutes.<\/li>\n
      2. Rinse and drain bulgur.\u00a0 Place bulgur in a bowl with 2 tbls of juice off the tomatoes and 2 tbls lemon juice.\u00a0 Let sit 30 minutes.<\/li>\n
      3. Combine dressing ingredients.\u00a0 Add to bulgur along with the drained tomatoes, parsley, mint and onions.\u00a0 Stir to combine.<\/li>\n
      4. Let this sit on your counter for about 1 hour.\u00a0 Add salt & pepper to taste.<\/li>\n<\/ol>\n

        <\/div>\n\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        We were never a big fan of Tabbouleh but this recipe has made us converts.\u00a0 Tabbouleh is all about the parsley and the lemon juice so make sure that your parsley is bright green, crispy […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,226,84,71,93],"tags":[356,355],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1122"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=1122"}],"version-history":[{"count":1,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1122\/revisions"}],"predecessor-version":[{"id":1123,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1122\/revisions\/1123"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=1122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=1122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=1122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}