Tabouli

Bulghur, tomatoes, cucumber, parsley salad

Tabouli, or Tab­bouleh, is a great sal­ad to make in the sum­mer, when toma­toes are in sea­son and taste their best. This sal­ad is great to eat solo or, for a hearti­er meal, serve with fish or lamb.  It’s an easy dish to take to BBQ’s where peo­ple will love the fresh taste.  Bul­ghur and veg­gies add fiber and plen­ty of vit­a­mins.  Some­times, I add feta cheese for extra fla­vor or roast­ed wal­nuts for added crunch.

Ingre­di­ents:

1 cup bul­ghur wheat

12 cup boil­ing water

juice of 1 lemon

14 cup olive oil

12 tsp salt

2 scal­lions

1 cup mint

1 cup flat-leaf pars­ley

12 hot­house cucum­ber

2 toma­toes

pep­per to taste

 

Direc­tions:

1.  Place bul­ghur in a large bowl and pour boil­ing water over it.  Add lemon juice, olive oil and salt, stir.

2.  Let stand at room tem­per­a­ture for about 1 hour.

3. Add the rest of the ingre­di­ents and com­bine.  Sea­son to taste and serve, or refrig­er­ate.

 


1 Comment

  1. a tru­ly refresh­ing sal­ad. I love it espe­cial­ly with the added wal­nuts!


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