Watercress & Citrus Tabbouleh
To “suprême” citrus fruits (most often oranges or grapefruit) is to separate them into segments free of pith, membranes and seeds. To do this, cut a thin slice off the top and bottom of the fruit. Place on a flat surface. Slice off the peel from top to bottom, curving slightly as you cut to follow the curve of the fruit. Holding the fruit over a bowl, use a small sharp knife to cut between the membrane and each segment, letting the segments drop into the bowl. Do not add the juice from segmenting to the tabbouleh--it will make the salad too wet.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 starch, 1 fruit, 1/2 vegetable, 1 1/2 fat