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Oklahoma Agriculture in the Classroom

Resources

Food & Fun Recipes

Tabouli Salad

Ingredients
  • 1 cup fine cracked wheat (bulgur)
  • 1 ½ cups water
  • 1 cup minced fresh parsley
  • ½ cup minced fresh mint leaves
  • 3 fresh tomatoes, chopped fine
  • 1 small cucumber, chopped fine
  • 1 small bell pepper, chopped fine
  • 2 green onions with tops, chopped fine
  • 1 garlic clove, peeled and chopped fine
  • 3 tablespoons olive or canola oil
  • Juice of ½ lemon
  • 1 tsp. salt
  • 1 tsp. black pepper
Instruction
  1. Combine the water with the bulgur and let the mixture soak while preparing the vegetables (about 20 minutes).
  2. After all is chopped, combine all ingredients with the water and bulgur mixture.
  3. Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together.
Phonics/Decoding Activity
  1. Print off the recipes for students, make it into a transparency to show on the screen for whole-group instruction, or use interactive white board.
  2. Students will circle each digraph in the recipe with a red crayon or pen (ex: ch, th, sh, ph, wh).
  3. Students will put a box around each of the blends, using a blue crayon or pen (ex: cr, cl, sk, st, sw, squ, pl, thr).
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