Therese Jarjura’s Tabbouleh

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Serves 4 as an appetizer or side-dish.


  • 1/2 c coarse bulgur
  • 1/3 c fresh lemon juice (from 3 small lemons)
  • 3 medium slicing tomatoes, cut into small cubes, with their juice
  • 1 1/2 packed cups finely chopped fresh flat-leaf parsley
  • 6-8 spearmint leaves, finely chopped (or 1 tsp dried)
  • 2 scallions, white and green parts finely chopped (approx 1/2 c)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 c extra-virgin olive oil
  • 1/4 c cold water


Place the bulger in a large bowl.  Pour the lemon juice over the bulger and set aside for 10 minutes.

Combine the remaining ingredients in a medium bowl, then stir into the bulger.  Set aside for 2 hours, or until the bulger has softened to your preferred texture.  Add more seasoning as needed.  Serve at room temperature.  (The tabbouleh will keep well in the fridge for 2-3 days.)


Lime Quinoa

Submitted by: Nicole Cabral


  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp coconut oil
  • zest and juice from 2 limes


Rinse quinoa in a fine sleeve and then transfer to a medium pot. Add all of the ingredients except for the lime zest and juice and bring to a boil. Reduce the heat to low and simmer 15-20 minutes, covered, until the water is absorbed. Add the lime juice and zest. Fluff with a fork.