Tabouli
Tabouli is a popular dish of Middle Eastern origin. Its main ingredients are parsley and bulghur (a boiled and dried form of wheat). You can purchase it in a box in supermarkets, specialty food stores and markets. Great with hummus, on pita sandwiches and as a dip, making your own is easy and will guarantee lots of it to go around.
1/4 cup burghul 4 cups parsley (about 3 - 4 bunches parsley), finely chopped 1/2 cup mint, finely chopped 6 spring onions, finely sliced 3/4 - 1 cup strained lemon juice, to taste 1/2 cup olive oil, good quality Garlic, crushed (optional) 4 tomatoes, firm & ripe, diced 1 teaspoon salt (optional)
Assemble ingredients. Wash the parsley under running water to remove any dirt etc. Wash the burghul (bulgur) to remove any foreign matter. Shake the parsley to remove excess water. Soak the burghul in water for 20 - 25 minutes in a large bowl. The length of time required for soaking will depend on the size of the grains used. Drain the water and squeeze the burghul in paper towels to remove excess water. Alternatively, use a very fine sieve to remove water. Mix the burghul in a large bowl with the parsley, mint and spring onions. Add the lemon juice and salt. Add garlic now if you are using it. Stir. Add the parsley and stir well. Add the tomatoes and lightly toss throughout the salad, so as not to crush them. Serve with either pita bread or whole romaine lettuce leafs
Excellent with dips, such as hummus or babaganoush (eggplant). Add to falafel dishes or falafel rolls. Easy to transport for work or school lunches
ChiharuSuzuki · Thu Aug 21, 2008 @ 02:54pm · 0 Comments |