The early weeks of pregnancy are fragile—and confusing. Here, the answers to your questions.
Read more »
1 1/2 cups fine bulgur
1 bunch parsley, washed and spun dry
4 scallions, trimmed
3 sprigs fresh mint, leaves only
1 pint grape tomatoes
1/4 cup fresh lemon juice
3 tablespoons olive oil
Salt to taste
Pinch ground cumin
This sprightly grain salad is surprisingly popular with young children. It was originally from Jane Brody’s Good Food Book, but I’ve tailored it to my lifestyle many times over the years. I use a food processor to cut the prep time to almost nothing, but of course you can mince and chop by hand instead.
1. In a saucepan, bring 2 1/4 cups of water to a boil and add the bulgur. Bring the liquid back to a boil then cover the pot, turn off the heat and let sit for 25 minutes.
2. In a food processor, pulse the parsley, scallions and mint until minced. Transfer to a bowl. Pulse the tomatoes until very roughly chopped (about 3 pulses), then transfer to the bowl using a slotted spoon, leaving behind excess liquid.
3. Add the cooked bulgur to the bowl and toss with the remaining ingredients. Serve at room temperature or chilled.
Find more healthy and kid-friendly recipes on the Mom Appetit blog.