From the kitchen of AnnMarie Barkwell
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.
In a bowl, mix:
1 bunch parsley leaves, discard stems (approx. 2 c loosely packed), minced
2 medium tomatoes, diced
4 scallions, minced
Add:
2 tsp dried mint (or 10 fresh leaves, minced)
Combine veggies & bulgur wheat.
Serve. See suggestions below.
NOTES
- Traditionally served with Romaine lettuce, it can be eaten chilled or at room temperature. I like it best after it sets a few hours.
- The original recipe included a small cucumber, seeded & diced, but I never use cucumber. For serving, I like tabouli in a pita with hummus. -Ann Marie
- For serving, I put a flour tortilla in the toaster, cut it into wedges then top with tabouli. -Stephanie