Tabouli
Ingredients
- 1 cup dry bulgar wheat
- 1½ cups boiling water
- 1½ teaspoons coarse salt
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2-3 medium cloves garlic, crushed or grated
- 1 large handful dried spearmint
- ½ cup scallions, chopped
- 1 cup fresh parsley, chopped and packed
- 2 medium tomatoes, diced
Instructions
- Combine bulgar, boiling water, and salt in bowl. Cover until water is absorbed and bulgar is chewable, about 15-20 minutes.
- Add lemon juice, olive oil, garlic, and mint. Mix thoroughly. Refrigerate 2-3 hours.
- Just before serving, add scallions, parsley, and tomatoes. Mix gently. Correct seasonings if necessary.
Notes
Adapted from Mollie Katzen’s The Moosewood Cookbook.
