Heavenly Tabbouleh

For most of my career as a Special Education teacher, I worked alongside Grade 7 & 8 students. My last five years were spent at St. Joseph Secondary School on Cumberland Street in the Grade 7 & 8 wing (formerly General Vanier – Second level – East side). For fifteen years, I hosted a Cultural Cooking Club as a result of “knowing” that real, practical life skills are thoroughly lacking in our current system.

For me personally, when I want to learn something, I turn to the experts. Even at Sharyn’s Pantry, the skill level of our customers, some bakery or restaurant owners, and many very talented and passionate culinary artists/home chefs, teach us and inspire us each day. Recipes are shared and nutritional information is swapped as a matter of daily practice.

Preparing the next generation for life has always been a priority for me, not only for my own children, but also for the students I taught.
Hundreds of children participated in the Cultural Cooking Club and my hope is that the seeds of inspiration were planted and took root. We made food from all around the world. Some recipes were suggested by the students themselves and some were ones we had researched. We were also taught by invited guests who showcased specific culinary delights when the opportunity arose. Through this fellowship, there was a great amount of learning acquired, and for that I am extremely grateful that I volunteered my time.

Looking back, I know that my love of cooking was catalyzed in the many 4H Clubs that I participated in. The act of making delicious food in an environment of friendship, fun, and laughter brings us all together in a very natural way.

At Sharyn’s Pantry, we have a Grain aisle consisting of an extraordinary array of grains. This month’s recipe includes bulgur which does not need to be cooked. You simply add cold water, and it is absorbed by the bulgur, causing it to plump up, and then it is ready to use in twenty minutes! So, so easy. Try this recipe once and you will be amazed at how simple it is. It is now one of my personal favourites. Thank you to the customers who have inspired me to add this to my repertoire of nutritious salads. It is easy, economical, and nourishing.

All the best,
Roxanne

Tabbouleh

1. Put 2-1/2 cups of fine bulgur wheat into a bowl. Add plenty of cold water to cover and leave it to soak for 20 minutes; drain thoroughly in a fine sieve.
2. Place the bulgur in a large salad bowl. Add 3 cups of finely diced juicy tomatoes with their juice, 1-1/2 cups finely chopped onions, 2 tbsp chopped fresh mint, and 2 tbsp chopped fresh parsley. Season with salt and pepper.
3. Mix in 7 tbsp. olive or sesame oil and the juice of 3 lemons. Leave in a cool place for 2-3 hours, stirring occasionally.
4. Just prior to serving, garnish with 8 spring onions (scallions) and fresh mint leaves.