Tabbouleh
From dcmeyers 12 years ago
- 35 to make
- Serves 4
This light and quick-to-prepare salad is popular throughout the Middle East. Serve on a bed of lettuce, with hummus and pita bread for a zesty summer meal. Taken from "The Big Carrot" cookbook.
Ingredients
- 1 cup raw bulgur wheat shopping list
- 1 1/4 cups boiling water shopping list
- 1/4 cup fresh mint, chopped shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1 cup english cucumber, diced shopping list
- 1 cup tomato, diced shopping list
- 1/2 cup red onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup olive oil shopping list
- 3-4 shakes Tabasco sauce shopping list
How to make it
- Place bulgur in a bowl. Pour boiling water over the wheat and stir well. Set aside for 30 minutes, stirring occasionally, until water is completely absorbed and the bulgur is tender.
- Add the mint, parsley, cucumber, tomato, and red onion to the cooked bulgur and stir well.
- Mix garlic, lemon juice, olive oil, and Tabasco in a small bowl. Pour over bulgur and toss well.
- Best when allowed to stand and cool for several hours.
People Who Like This Dish 1
- clbacon Birmingham, AL
- dcmeyers CA
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