Sunday, July 18, 2010

Tabouleh recipe, right off the box


This recipe is pulled from the box of bulghur I bought recently. (Well, pulled and translated!) It was a big hit with my family, so I've made it twice this week.

2 bunches of fresh parsley leaves, chopped
2 Tbsp of fresh mint, chopped
1 onion, finely chopped
6 ripe tomatoes, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 cup bulghur, medium
3 Tbsp lemon juice
3 Tbsp olive oil

lettuce leaves (optional)
pita bread (optional)

Optional add-ins: chopped cucumber, chickpeas, chopped bell pepper, lentils, chopped green onions, cinnamon, allspice, crushed garlic


Bulghur, fine grain

Heat a large saucepan of boiling, salted water. Add 2 cups bulghur. Cook at a low boil for ten minutes. Drain off excess water. Let the bulghur cool to room temperature.

Combine all remaining ingredients, stirring into the bulghur mix. Serve immediately or, if you prefer, chill first.

Serve tabouleh on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.

2 comments:

Stephanie said...

hey girl. i know this recipe is traditionally made with bulgar, but i just got a HUGE bag of quenioa (spelling!?)...think it would substitute just fine?

J. et K. said...

Funny you should ask. I made some recently with quinoa (the pale kind, not red) and we really liked it.