Wednesday, July 20, 2011

Tabouli (Bulgur Wheat Salad)

Recorded 4 July 2000. [Hooray for Liberty!] Tabouli makes a nice light summer lunch or snack, or as part of a mezze platter. Delicious way to add whole grains to our diet. Get the whole benefit of the grain that way.
1 c bulgur wheat, coarse dark
scant 2 c water
1 t salt
1/2 cucumber, peeled, seeded, finely diced
1 ripe medium tomato, seeded, finely chopped
1 bunch scallions, cut crosswise
1 bunch of flat or curly parsley, trimmed of stems, and chopped fine
about 1/3 c mild-flavor olive oil
juice of 1 lemon (reserve some)
salt to taste
Bring water and salt to a boil. Stir in bulgur, cover and let stand until cool. Spread in large bowl and refrigerate. Gently combine the chilled bulgur wheat and the vegetables. Drizzle on two-thirds of oil, and gently toss to coat. Squeeze on lemon juice, mix, taste for seasoning, adding salt, lemon juice and oil as needed. Serve chilled with pita points crisped in olive oil and dusted with garlic powder as a tasty snack.

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