From the kitchen of Ann Marie Barkwell.  
Tabouli originated in  Syria and Lebanon.  It is
very popular in the Middle East.   The
Lebanese use more parsley than
bulgur
wheat.  Traditionally served with Romaine
lettuce, it can be eaten chilled or at room
temperature.  I like it best after it sets a few
hours.
In a medium bowl combine:
1/2 c dry  bulgur wheat
3/4 c BOILING water
Let stand until tender (about 30 minutes)
Add:
1 tsp salt
1/4 c lemon juice (1 lemon)
3 Tbsp olive oil
2 medium garlic cloves, crushed
black pepper, to taste
Mix.  Cover tightly.  Refrigerate about 30
minutes.

Meanwhile
Mince:
1 bunch parsley leaves, discard stems
(approx. 2 c loosely packed)
Dice:
2 medium tomatoes
Mince:
4 scallions
Mix parsley, tomatoes & scallions.
Add:
2 tsp dried mint (or 10 fresh leaves, minced)

Combine veggies & bulgur wheat.  Serve.

OPTIONAL:
add
1 small cucumber, seeded & diced
The original recipe called for cucumber, but I
make it without.
Tabouli on a tosted tortilla
Gathering parsely leaves
Using kitchen scissors to mince parsley leaves
Notes:
I put a flour tortilla in
the toaster, cut it into
wedges then top with
tabouli.
    -Stephanie

I like tabouli in a pita
with hummus.
   -Ann Marie
Flour Tortillas
"The greatest gift of the garden is the
restoration of the five senses."
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