Tabouli

Photo by Stephanie Knewasser

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