Tabbouli #02
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Course cracked wheat (bulgar wheat) |
| 1½ | cup | Boiling water |
| ½ | teaspoon | Salt |
| 1 | Lemon; juice of | |
| 1 | (large) clove (double this; of course! :-) | |
| ¼ | cup | Good olive oil |
| ½ | teaspoon | Dried mint |
| 1 | Bunch scallions; w/greens, chopped | |
| 2 | Firm tomatoes (i use 3) diced | |
| 1 | Bunch parseley; fresh, chopped | |
| 1 | can | Chickpeas (garbanzo beans) |
| 1 | Green pepper; chopped (up to) | |
| 2 | Chopped English/Japanese cucumbers | |
| Garnish: olives (if you want - I don't) and feta cheese (lots!!) | ||
Directions
Tabouli (variation on the Moosewood Cookbook). (Attention - those with overstocked lemons, I usually at *least* double the lemon juice in this...) In a large bowl, mix bulgur, boiling water and salt. Let stand about 20 minutes until the water is all soaked up. Mix together lemon juice, garlic, olive oil and mint. Stir this into the wheat, then refrigerate for about 3 hours.
Toss in remaining ingredients. Garnish w/ olives (if you want - I don't...) and feta cheese (lots!!).
This makes a bunch - enough for side dishes & some lunches for 2 people for about ½ week. Refrigerate.
ARIELLE@...
(STEPHANIE DA SILVA)
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