Tabouleh Boats Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup fine bulgur wheat 1½ 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
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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 |
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Number Of
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Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:20 Mins |
Personal
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Personal
Notes: An older neighbor of mine used to bring over his homemade tabouleh, so fresh and fragrant.
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