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Tabouleh Boats Recipe

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Tabouleh Boats image

 

This recipe for Tabouleh Boats is from Hosted and Toasted , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup fine bulgur wheat
1 cup parsley flat-leaf, fresh
1/2 cup mint leaves fresh
1/2 cup green onions fresh
2 cups tomatoes roma
1/4 cup lemon juice (extra if needed)
1/4 cup extra virgin olive oil high quality
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons pine nuts or walnuts, lightly toasted
Endive Boats

Directions:
Directions:
Rinse the fine bulgur wheat in cold water, drain in a sieve and set it aside. Fluff it up with a fork from time to time. It is ready when it swells up well.
Rinse the herbs and spin them in the salad spinner.
Using a sharp knife chop the parsley, mint and green onions.
Slice the tomatoes thinly. Stack two to three slices, place on a cutting board and chop them crosswise.
Stir the lemon juice, olive oil, salt and pepper to make the dressing.
In a mixing bowl combine all the salad ingredients very well. Adjust seasoning to taste.
Serve at once or refrigerate for 1 to 2 hours. This will enhance the taste and flavor even more.
Toast the pine nuts in a toaster oven for about 5 minutes or less until golden brown.
Sprinkle the pine nuts on the top.
Fill Boats

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 Mins
Personal Notes:
Personal Notes:
An older neighbor of mine used to bring over his homemade tabouleh, so fresh and fragrant.

 

 

 

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