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
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
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