The beet tabouleh is in our latest issue, Feb'09. I made this today to have with a roasted chicken for dinner. It is wonderful! The only thing is, I think I misinterpreted the recipe and soaked 2 cups of bulgar when I probably should have soaked less to make 2 cups soaked. I ended up adding more of everything else to compensate. It really is delicious and full of fiber. It will be great to pack into my lunches.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!