Sunday, September 4, 2011

Tabbouleh... or is it Tabouli

Many different spellings for this word.  Either way, a traditional Middle Eastern salad that packs tremendous flavor.  The trick is to chill in the refrigerator for at least two hours before serving.  This allows all the flavors to blend.  The lemon and mint give Tabbouleh a fresh, clean taste, and I add garlic for a little kick.  This salad is so simple to make and very inexpensive.   Good in a pita with Falafel or chick peas, over a bed of lettuce, or plain as a side dish.  Really, you can't go wrong,   Give it a try, you'll love it!   (contains gluten)

Lemon and Mint give this a light, refreshing taste
3/4 cup of water
3/4 cup fine cracked wheat (bulghur)
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 Roma tomatoes, seeded and finely chopped
1 lg cucumber, seeded and finely chopped
1-2 garlic cloves, chopped
1 T good olive oil
3 T lemon juice
1/2 tsp. sea salt

In a large mixing bowl, pour the water, lemon juice and salt over the cracked wheat, stir and let soak about 20-30 minutes until water is absorbed.  Meanwhile, chop all the herbs and veggies and add to the cracked wheat mixture.  Stir in olive oil.  Add cracked pepper, salt and more lemon juice to taste.  Chill 2 to 4 hours before serving.  Serves 6.  Enjoy!

1 comment:

Amee said...

I love this recipe, so light and delicious! I have an award for you on my blog!! Have a great evening. :)

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