TABOULI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tah-BOO-lee
3 cups water
¾ tsp. salt
1½ cups raw bulgur wheat
2 tomatoes, chopped (or a cup of cherry tomatoes, cut in half)
1 cucumber, peeled, seeded, and diced (optional)
3 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 Tbsp. green onions, chopped
2 tsp. fresh mint leaves, chopped
1 bunch Italian parsley, leaves chopped
~ Juice of 2 to 3 lemons
~ Salt and freshly ground black pepper
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Directions: |
Directions:Bring water and salt to a boil, then add bulgur. Return to a boil, then remove pot from heat; cover pot with first a towel, then a lid. Set aside for 15 minutes to steam. Drain excess water from bulgur, then chill.
In a large bowl, mix together the tomatoes, cucumber (if using), olive oil, garlic, green onions, mint, and parsley. Stir in the chilled bulgur and season to taste with salt, pepper, and lemon juice.
Notes
Also spelled “tabbouleh,” this Middle Eastern classic makes a good summer lunch or side salad. You can substitute an equal amount of quinoa for the bulgur. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Have I not commanded you? Be strong and of good courage; do not be afraid, nor be dismayed, for the Lord your God is with you wherever you go.” ~ Joshua 1:9
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