Watercress & Citrus Tabbouleh
In this twist on a classic Middle Eastern tabbouleh recipe, we add juicy citrus, peppery watercress and cool, crunchy cucumber. Serve with grilled chicken or lamb kebabs, pita and tzatziki.
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