Tabouli with Bulgar Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. raw cracked bulgar
2 or 3 or more chopped tomatoes
1/2 c. fresh chopped parsley
1/2 c. fresh chopped spearmint leaves or 2 tsp. dried mint
a pinch of cayenne
1/2 c. chopped onions (red onions make it pretty) or scallions
1 c. or a little less fresh squeezed lemon juice
1 c. or a little less olive oil
Options:
grated carrot
chopped red or green pepper
chopped hard boiled egg (add these toward the end so they don't get mushed)
chopped celery
sliced black olives
grated radishes
chopped cucumber
sprouts
pita pockets
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Directions: |
Directions:This recipe needs to be made about 48 hours in advance of when you plan to eat it.
The bulgar MUST NOT be crunchy when you are ready to eat.
Squeeze lemons (remove seeds from the juice) and mix lemon juice with olive oil.
Pour the juice and oil over the rest of the mixture in medium bowl.
Stir well. Cover and refrigerate. Stir periodically.
When you are sure the bulgar is completely softened you can load a pita pocket or wrap with tabouli then top with sprouts. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:6 or 12 |
Preparation
Time: |
Preparation
Time: About 24 hours |
Personal
Notes: |
Personal
Notes: I first saw this recipe in a magazine called "Mother Earth News" in about 1980. You can vary the basic recipe according to time of year and what vegetables that are available but you MUST have fresh spearmint leaves.
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