Help! Tabbouleh Emergency!

T

therese

Well-known member
I have friends coming in 2 hours. Foolishly decided to make tabbouleh for the first time. I'm using Ina Garten's Chicken Tabbouleh recipe that was posted here recently. Problem is, I have realized too late that I've never really EATEN tabbouleh, so I don't know if what I have in front of me is right. I poured the chx stock over the bulgur and waited an hour. But there is still broth sitting at the bottom of the bowl. Is this normal? Do I drain some of that broth before adding the chx, veg and herbs, or leave it in? And how does one serve this? I was just picturing it sitting on the plate, but the brothiness has me thrown. I was expecting all the liquid to be absorbed.

Ugh. I am an idiot!

Therese

 
Drain it well. I just made this yesterday. Serving suggestions follow...

You can mound it on a circle of romaine leaves and surround with pita pockets cut in quarters for filling with the tabbouli. I haven't seen Ina's recipe but mine has plenty of green onions, mint, parsley, fresh lemon juice & Extra Virgin olive oil, salt & freshly ground pepper. I also sometimes add chopped, seeded tomatoes for color. You can also just serve it on the plate as a side dish. Use an ice cream scoop for nice shape on the plate.
Also, get it together now so flavors can blend well before serving.

 
Just got back from a 3 week trip to China & our city guide said...

the most rewarding part of her job was when she took prospective adoptive parents to meet/pick up their chidren. She actually teared up. We also visited a very dismal orphanage in Tibet. They DON'T encourage foreign adoption there.

 
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