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The Landmark
MISSION HILLS, CA | CAPACITY 200-850 | 10,000 SQ FT EXPLORE
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Glenoaks Ballroom
GLENDALE, CA | CAPACITY 450 | 4,500 SQ FT EXPLORE
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Brandview Ballroom
GLENDALE, CA | CAPACITY 550 | 13,000 SQ FT EXPLORE
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Legacy Ballroom
GLENDALE, CA | CAPACITY 270 | 3,800 SQ FT EXPLORE
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The Patio at Brandview
GLENDALE, CA | CAPACITY 100 | 1,500 SQ FT EXPLORE
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Hummingbird Nest Ranch
SANTA SUSANA, CA | CAPACITY 1000 EXPLORE
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Middle Ranch
ANGELES N. F., CA | CAPACITY 225 | 4,500 SQ FT EXPLORE
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Alexandria Ballrooms
LOS ANGELES, CA | CAPACITY 800 | 14,000 SQ FT EXPLORE
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The Majestic Downtown
LOS ANGELES, CA | CAPACITY 1,200 | 19,400 SQ FT EXPLORE
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The Langham
PASADENA, CA | CAPACITY 650 | 11,220 SQ FT EXPLORE
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FantaSea Yachts
MARINA DEL RAY, CA | CAPACITY 300 EXPLORE
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Home Blog Tabouleh Recipe
30
Jun 2011

Tabouleh Recipe

As we approach this Independence Day weekend, we image that many of you will be attending outdoor BBQs and parties.  Therefore, we felt it would be appropriate to offer you a fresh and light recipe to impress your friends and family this holiday weekend. TABOULEH Burghul and Parsley Salad Serves: 6-8 Needed ingredients: ¾ cup fine burghul 2 cups cold water 2 cups chopped parsley ½ cup finely chopped spring onions ¼ cup finely chopped mint ¼ cup olive oil 2 tablespoons lemon juice 1 ½ teaspoons salt ½ teaspoon freshly ground black pepper 2 firm ripe tomatoes crisp lettuce leaves ¼ cup lemon juice mixed with ½ teaspoon salt   1.    Place burghul in a bowl and cover with the cold water.  Leave to soak for 30 minutes.  Drain through a fine sieve, pressing with back of a spoon to extract moisture.  Spread onto a cloth and leave to dry further. 2.    Meanwhile, prepare parsley.  Wash well, shake off excess moisture and remove thick stalks.  Wrap in tea towel and place in refrigerator to crisp and dry. 3.    Put burghul into the mixing bowl and add spring onions.  Squeeze mixture with hand so that burghul absorbs onion flavour. 4.    Chop parsley fairly coarsely, measure and add to burghul with mint. 5.    Beat olive oil with lemon juice and stir in salt and pepper.  Add to salad and toss well. 6.    Peel and seed tomatoes and cut into dice.  Gently stir into salad.  Cover and chill for at least 1 hour before serving. 7.    Serve in salad bowl lined with crisp lettuce leaves.  Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.     Please note, that Anoush Catering’s recipes are proprietary and may vary in preparation methods and ingredients.
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