frugal cooking

23March

Pomegranate Tabbouleh

Using up Sundays Roast Chicken

Pomegranate Tabbouleh

On the whole I can't recommend what I have embarked upon this week.  A whole week of new and untried recipes.  It is never going to be too easy when you have a family of fussy eaters but this week I seem to have excelled myself.

I am going to avoid even making more than a passing reference to the halloumi and Courgette burgers we had last night.  There must have been something wrong with the recipe, most of the cheese ended up on the pan I was utilising in order to 'dry fry' them.  Whilst the intent was good the execution ended up more like a Halloumi Green 'Crumble' which in the end I served on some stir fried greens, there was just no way that was going in a bun!

However despite the fact that, given that it contained both cucumber, tomato and cold chicken and was therefore hated by my teenager, the Tabbouleh we had on Tuesday night is most definitely worth a mention here.

The recipe called for 100g of Bulgar Wheat cooked according to the packet instructions (simmered for 8-10 minutes) but I had purchased 'Giant Couscous' in Aldi only that morning and there was no way I was going to pass up a chance to try it out 

Whilst the Bulgar wheat is cooking you assemble all the rest of the ingredients, together in a large bowl

- the zest and juice of two lemons
- 3 tbsp of Olive Oil
- 150g of left over roasted Chicken, shredded (between two forks) 
- 4 spring onions, thinly sliced
- 1/2 cucumber, seeded and diced
- 100g of Cherry Tomatoes quartered
- Seeds of half a pomegranate
- Chopped mint or parsley, to your preference
- 100g Feta cheese, diced (optional)

Mix the Wheat with the rest of the vegetables and serve.  Then witness your own teenager picking out the ingredients they will eat (probably just the cheese) and leaving the rest.
This, however, is a dish which keeps giving where teenagers are concerned.  The left overs are lovely cold with Smoked Mackerel for lunch the next day.  Or try heating it through with a little onion and vegetable stock for a healthy soup. 

Being on topic, this recipe gave me (inadvertently) three dinners and two lunches! 

 

 

Posted in Frugal Foods

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