"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tabouli Recipe

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This recipe for Tabouli, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Moreland
Added: Thursday, August 2, 2007


3 c. finely chopped flat-leaf parsley
1/2 c. finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 c. medium burghul (cracked wheat)
1/2 tsp. allspice
1/2 c. lemon juice
1/2 jalapeņo pepper, de-seeded, chopped fine (optional)
5 T. good olive oil
salt and pepper

Rinse burghul several times and then soak in cold water for about twenty minutes.
Chop the tomatoes (small dice).
Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
Put the burghul in a sieve to drain.
Trim the spring onions, and chop them into 1/4" lengths.
Put the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeņo.
Taste for seasoning. If too dry, you can add additional lemon juice.
Toss well. Tabouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve on a lettuce leaf, pita chips, or pita bread.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes




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