{"id":3523,"date":"2023-06-19T15:17:45","date_gmt":"2023-06-19T15:17:45","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3523"},"modified":"2024-06-15T02:36:34","modified_gmt":"2024-06-15T02:36:34","slug":"tabouli","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/tabouli\/","title":{"rendered":"Tabouli"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n\n

In a medium bowl combine:<\/p>\n\n\n\n

1\/2 c dry bulgur wheat<\/strong><\/em><\/p>\n\n\n\n

3\/4 c BOILING water<\/strong><\/em><\/p>\n\n\n\n

Let stand until tender (about 30 minutes)<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 tsp salt<\/strong><\/em><\/p>\n\n\n\n

1\/4 c lemon juice (1 lemon)<\/strong><\/em><\/p>\n\n\n\n

3 Tbsp olive oil<\/strong><\/em><\/p>\n\n\n\n

2 medium garlic cloves, crushed<\/strong><\/em><\/p>\n\n\n\n

black pepper, to taste<\/strong><\/em><\/p>\n\n\n\n

Mix. Cover tightly.<\/p>\n\n\n\n

Refrigerate about 30 minutes.<\/p>\n\n\n\n

In a bowl, mix:<\/p>\n\n\n\n

1 bunch parsley leaves, discard stems (approx. 2 c loosely packed), minced<\/strong><\/em><\/p>\n\n\n\n

2 medium tomatoes, diced<\/strong><\/em><\/p>\n\n\n\n

4 scallions, minced<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 tsp dried mint (or 10 fresh leaves, minced)<\/strong><\/em><\/p>\n\n\n\n

Combine veggies & bulgur wheat.<\/p>\n\n\n\n

Serve. See suggestions below.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n