RECIPE: REC: Tabouli

[junebug]

Most tabouli recipes are dominated by parsley. I like this because the absence of parsley allows the lemon, garlic, and mint to shine through.

1 cup dry bulgur wheat

1 1/2 cups boiling water

1 1/4 tsp. salt

1/4 cups fresh lemon juice

1 or more cloves garlic, minced or pressed

1/2 tsp. dried peppermint

2 Tbsp. olive oil

2 medium tomatoes, seeded and chopped

1 cucumber, seeded and chopped

Combine bulgur, water, garlic, and salt. Let sit 15-20 minutes until water is absorbed. If it's still soupy after 20 minutes, microwave on high for 1-2 minutes. Add lemmon juice, oil, and mint. Stir well. Cover and refrigerate in a non-reactive dish 2-3 hours or overnight. Add tomatoes and cucumber, and toss gently. Makes about 8 servings.

 

[marilynfl]

missy, I'm right on that "too much parsley" bandwagon too. This is so refreshing. I've been using

Moosewood's recipe, which is almost the same one as yours, plus I add about a large fistful of parsley (rather than an entire bunch).

(I think the bulgar box recipe used a 1:1 ratio, but Moosewood's was the same as this recipe: 1:1.5)

I used fresh mint plus a bit of lemon zest.

Even better the next day, but enjoy it within a few days. It doesn't seem to taste as fresh after 3-4 days.

Also just as good with lime juice if that's what you've got.

Moosewood served it with chickpeas, carrots, and peppers.