Tabouli
From babsalaba 14 years ago
- 90 minutes to make
- Serves 6
A relatively quick and satisfying summer dish.
Ingredients
- 1 ½ cups bulgur (cracked wheat) shopping list
- 1 ½ cups very hot water shopping list
- 4 small persian cucumbers, diced finely shopping list
- 4 medium tomatoes, seeded and chopped finely shopping list
- 4 green onions, sliced shopping list
- ¼ cup fresh chopped mint shopping list
- 1 cup fresh chopped parsley shopping list
- juice of 3 lemons (about 1/3 cup) shopping list
- ½ cup extra virgin olive oil shopping list
- 1 clove garlic, minced shopping list
- pepper and salt to taste shopping list
How to make it
- Place the cracked wheat in a bowl or plastic container, and pour the near-boiling water over it. Cover and let sit for about half an hour, until the water is absorbed.
- Drain out any excess water, if necessary, and squeeze dry.
- Mix the olive oil, lemon juice, garlic, salt and pepper together. Whisk with a fork and let sit.
- Prepare the vegetables for the salad by dicing them finely.
- Stir the bulgur, vegetables, and dressing together in a medium bowl. Taste to adjust seasoning, and then chill in the fridge for at least an hour.
- I like to garnish it with more chopped parsley and kalamata olives.
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