Well, welcome
back. Welcome back.
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This is a very easy quick salad.
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We're gonna go
through the ingredients.
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Tabbloulch.
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Now, yeah, this is--
Tabbloulch its actually--
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Let's talk about that.
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It's an Indian dish, okay.
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Its actually cracked wheat
that we use see in regular wheat
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but it' a cracked wheat
and so actually I have a dry,
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the dry mix of how it
looks when you first see.
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This is whole wheat,
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this is actually
in a wheat family.
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Tabbloulch it's
actually-- So this is dry--
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Dry cracked
wheat, all right. Okay.
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And believe it or not'
once you add water to it,
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like I actually had one cup
of regular bulgur, the bulgur.
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Right here.
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Yes and I added a cup of water
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and after about
a couple of hours
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voila, you get all this.
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Okay, so a cup of
water to this right here--
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we can get a close up again.
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A cup of water of this--
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Now, that's demonstration now.
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I'm just showing
what it looks like, okay.
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Add one cup of water
and you get this and now--
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That's right, this is
how much it comes from it.
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Wow, okay.
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Okay, It swells up, it makes
an excellent breakfast cereal
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as also actually one of
dish you use in Indian cuisine.
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Okay, Indian foods as
well and other ones as well.
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But anyway this
is how it swells up
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after a period of time.
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If you do it within
let's say a few minutes,
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15, 20 minutes
you'll get a small amount.
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But if it sits overnight
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it will continue
to swell up, okay.
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So it's just very easy.
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All I'm gonna do
Curtis is I want you--
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you are gonna be
mixing in this the olive oil,
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the fresh lemon juice,
the salt and the garlic.
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And if you go ahead an stir
it up for me, okay and that--
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and then what I'm gonna be doing
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is I'm just gonna ahead
and put my tomatoes in my bowl.
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You want me to whisk this.
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Yep, whisk that up. Okay.
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And I'm gonna put in my parsley.
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This is a quick and easy salad.
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I love it. I'm
gonna put my scallions in.
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It's very, very
decorative as well.
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This might be-- you make sure
you take all the goodies out.
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And I'm gonna put
in fresh peppermint.
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So this is gonna
go over the salad?
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Believe it or not it's
actually go into the bulgur.
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I mean, that's
gonna go-- I'm sorry baby,
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that's actually
gonna go in here.
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Yeah, go ahead and put
that in with that for me.
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Slow so because you want
to go all the way around here,
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yeah, yeah, yeah.
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Drizzle, saturated. Okay.
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All right, this is
a very pretty salad
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and it has a lot of
good, good nutrition in it
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and talking
about the women in PMS
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once again this is a cold salad.
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You want to put that back
over you have two seconds there.
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All I'm gonna do
is mix this all in.
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So now it goes in the tabbloulch
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which is a cracked wheat.
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Cracked wheat.
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And people can get
this any grocery store,
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you don't have to go to
health food store for it?
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No, you don't No, you don't.
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Okay, and then all I'm
gonna do is just mix it in.
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Now the one thing,
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this is a very
nice tasting salad.
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It's called the cold salad.
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I like to serve the
salad up believe it or not
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on pita bread with
a little bit of a--
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we have a cucumber dressing that
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we make from
scratch from cucumbers.
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Okay.
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Inside that pita bread pocket
and it is delicious, okay.
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Avocado with it as well, okay.
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So you can put just
about anything in here.
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I mean,
avocado, olives or just--
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Oh, you could olives in it.
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I would not, I mean, I
would not put olives in here.
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Okay. We know
you love the olives.
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Maybe just some more
bias with olives, okay.
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Okay. Okay.
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But you can,
but not in this one.
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You know, I got to get
the olive story out right.
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Because those of
you who know about
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Curtis and olives know that
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we have
actually go into churches
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and they heard
Curtis, they have see Curtis
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sneak olives on our show
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and we've actually going
to do presentation at churches
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and when we go to the
cooking school portion
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which we are over,
would you believe that
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people actually come up to me
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and say, I got
a gift for Curtis.
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And it's all wrapped.
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Olives wrapped in.
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Had a bow around it.
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It just can't
believe it and they will say,
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would you give
this to Curtis for me.
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I'll say sure I will.
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You are gonna
put in your recipe.
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But they are
giving to me not to you.
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Well, they gave it to you
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but they gave it
to me to give to you.
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And if I need
olives on that show
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you better
believe in a cooking class
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those olives are
going in a salad.
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Now you tell-- at
the end I do say honey,
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so and so gave you some olives.
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A brother so and so.
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Or brother so and so
and then you will say
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oh, where are they?
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And I'll say in the salad.
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Yes, okay, if I get
two halves its all right.
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But though, so
next time just give me
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the olives personally, directly.
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But this is good. I'll show--
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Now does this going to
chill in the refrigerator or?
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No, that's the one
thing about this salad--
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once again its
cracked wheat, all right.
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So we got all those seasonings,
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all those herbs in there
so you really want to sit,
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we say at least two
hours in a refrigerator.
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I like to make it the day before
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and that will has a chance
for all the good seasonings
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to come in and
mess with each other
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and give you a real good
tasting salad, all right.
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And like I said before I
serve it on my pita bread
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along with either
my cucumber dressing
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or you can
avocado mash, guacamole.
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There's many
variations you can do this.
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So we are gonna go away
put this in the refrigerator
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and when we come back
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you will see the finish product.
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So stay by.
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