Bridget Bardot's Tabbouleh Salad -- corrected

[Guest guest]

I left out the line that it should be refrigerated at least 3 hours or overnite

to let flavors marinate. Serves 4-6.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Brigitte’s Tabbouleh Salad

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous

dish.

 

½ cup tomato juice

1 ½ cups instant couscous

¼ cup olive oil

1 cup fresh or canned cooked chickpeas

1 ½ cups diced tomatoes

1 cup peeled, seeded and diced cucumber

1 teaspoon finely chopped garlic

3 tablespoons finely chopped shallots

Zest of 1/2 lemon

3 tablespoons lemon juice

2 cups tightly packed mint leaves, finely chopped

2 teaspoons salt

Black pepper to taste

Tabasco or cayenne pepper.

 

1.Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put

the couscous in a large heatproof bowl and pour the hot liquid over it. Add the

oil, stir and cover with plastic wrap. Set aside.

 

2.In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic,

shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the

vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover

and refrigerate for at least three hours and preferably overnight to allow the

flavors to blend. Serves 4 to 6.

[Guest guest]

Bridgette Bardot...Boy,she was hot back in the day...LOL.

 

--- On Fri, 3/6/09, judith bell <judithb wrote:

 

 

judith bell <judithb

Bridget Bardot's Tabbouleh Salad -- corrected

 

Friday, March 6, 2009, 7:21 PM

 

 

 

 

 

 

 

I left out the line that it should be refrigerated at least 3 hours or overnite

to let flavors marinate. Serves 4-6.

 

~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~

 

Brigitte’s Tabbouleh Salad

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous

dish.

 

½ cup tomato juice

1 ½ cups instant couscous

¼ cup olive oil

1 cup fresh or canned cooked chickpeas

1 ½ cups diced tomatoes

1 cup peeled, seeded and diced cucumber

1 teaspoon finely chopped garlic

3 tablespoons finely chopped shallots

Zest of 1/2 lemon

3 tablespoons lemon juice

2 cups tightly packed mint leaves, finely chopped

2 teaspoons salt

Black pepper to taste

Tabasco or cayenne pepper.

 

1.Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put

the couscous in a large heatproof bowl and pour the hot liquid over it. Add the

oil, stir and cover with plastic wrap. Set aside.

 

2.In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic,

shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the

vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover

and refrigerate for at least three hours and preferably overnight to allow the

flavors to blend. Serves 4 to 6.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

LOL She sure was and her heart sure is in the right place though. We will

always remember Marilyn as a beauty.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

mike chaney <xmedman90

 

Sat, 7 Mar 2009 09:15:11

 

Re: Bridget Bardot's Tabbouleh Salad -- corrected

 

 

Bridgette Bardot...Boy,she was hot back in the day...LOL.

 

--- On Fri, 3/6/09, judith bell <judithb wrote:

 

 

judith bell <judithb

Bridget Bardot's Tabbouleh Salad -- corrected

 

Friday, March 6, 2009, 7:21 PM

 

 

 

 

 

 

 

I left out the line that it should be refrigerated at least 3 hours or overnite

to let flavors marinate. Serves 4-6.

 

~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~

 

Brigitte’s Tabbouleh Salad

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous

dish.

 

½ cup tomato juice

1 ½ cups instant couscous

¼ cup olive oil

1 cup fresh or canned cooked chickpeas

1 ½ cups diced tomatoes

1 cup peeled, seeded and diced cucumber

1 teaspoon finely chopped garlic

3 tablespoons finely chopped shallots

Zest of 1/2 lemon

3 tablespoons lemon juice

2 cups tightly packed mint leaves, finely chopped

2 teaspoons salt

Black pepper to taste

Tabasco or cayenne pepper.

 

1.Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put

the couscous in a large heatproof bowl and pour the hot liquid over it. Add the

oil, stir and cover with plastic wrap. Set aside.

 

2.In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic,

shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the

vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover

and refrigerate for at least three hours and preferably overnight to allow the

flavors to blend. Serves 4 to 6.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Yes Marilyn...and dont forget Jayne Mansfield!!

 

--- On Sat, 3/7/09, thelilacflower <thelilacflower wrote:

 

 

thelilacflower <thelilacflower

Re: Bridget Bardot's Tabbouleh Salad -- corrected

" Vegetarian Group "

Saturday, March 7, 2009, 11:33 AM

 

 

 

 

 

 

LOL She sure was and her heart sure is in the right place though. We will always

remember Marilyn as a beauty.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

mike chaney <xmedman90 >

 

Sat, 7 Mar 2009 09:15:11

<>

Re: [vegetarian_ group] Bridget Bardot's Tabbouleh Salad -- corrected

 

 

Bridgette Bardot...Boy, she was hot back in the day...LOL.

 

--- On Fri, 3/6/09, judith bell <judithb (AT) sbcglobal (DOT) net> wrote:

 

 

judith bell <judithb (AT) sbcglobal (DOT) net>

[vegetarian_ group] Bridget Bardot's Tabbouleh Salad -- corrected

 

Friday, March 6, 2009, 7:21 PM

 

 

 

 

 

 

 

I left out the line that it should be refrigerated at least 3 hours or overnite

to let flavors marinate. Serves 4-6.

 

~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~

 

Brigitte’s Tabbouleh Salad

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous

dish.

 

½ cup tomato juice

1 ½ cups instant couscous

¼ cup olive oil

1 cup fresh or canned cooked chickpeas

1 ½ cups diced tomatoes

1 cup peeled, seeded and diced cucumber

1 teaspoon finely chopped garlic

3 tablespoons finely chopped shallots

Zest of 1/2 lemon

3 tablespoons lemon juice

2 cups tightly packed mint leaves, finely chopped

2 teaspoons salt

Black pepper to taste

Tabasco or cayenne pepper.

 

1.Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put

the couscous in a large heatproof bowl and pour the hot liquid over it. Add the

oil, stir and cover with plastic wrap. Set aside.

 

2.In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic,

shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the

vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover

and refrigerate for at least three hours and preferably overnight to allow the

flavors to blend. Serves 4 to 6.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Bardot was an icon of hotness in her day, but truly considered a freak in France

as one of the first avid vegetarians and animal rights' activists...which she is

to this day.

 

--- On Sat, 3/7/09, mike chaney <xmedman90 wrote:

 

> mike chaney <xmedman90

> Re: Bridget Bardot's Tabbouleh Salad -- corrected

>

> Saturday, March 7, 2009, 9:15 AM

> Bridgette Bardot...Boy,she was hot back in the day...LOL.

>

> --- On Fri, 3/6/09, judith bell

> <judithb wrote:

>

>

> judith bell <judithb

> Bridget Bardot's Tabbouleh

> Salad -- corrected

>

> Friday, March 6, 2009, 7:21 PM

>

I left out the line that it should be refrigerated at least

> 3 hours or overnite to let flavors marinate. Serves 4-6.

>

> ~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~

> ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~

>

> Brigitte’s Tabbouleh Salad

> What Brigitte Bardot enjoyed and called tabbouleh salad is

> closer to a couscous dish.

>

> ½ cup tomato juice

> 1 ½ cups instant couscous

> ¼ cup olive oil

> 1 cup fresh or canned cooked chickpeas

> 1 ½ cups diced tomatoes

> 1 cup peeled, seeded and diced cucumber

> 1 teaspoon finely chopped garlic

> 3 tablespoons finely chopped shallots

> Zest of 1/2 lemon

> 3 tablespoons lemon juice

> 2 cups tightly packed mint leaves, finely chopped

> 2 teaspoons salt

> Black pepper to taste

> Tabasco or cayenne pepper.

>

> 1.Bring 1 cup water and the tomato juice to a simmer in a

> small saucepan. Put the couscous in a large heatproof bowl

> and pour the hot liquid over it. Add the oil, stir and cover

> with plastic wrap. Set aside.

>

> 2.In another bowl, stir together the chickpeas, tomatoes,

> cucumber, garlic, shallots, lemon zest and juice, mint, salt

> and pepper. Use a fork to mix the vegetables with the

> couscous and finish with Tabasco or cayenne to taste. Cover

> and refrigerate for at least three hours and preferably

> overnight to allow the flavors to blend. Serves 4 to 6.

>

>

>

>

>

>

>

>

>

>

>

>

>