Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Bulgur - soaked in approx 1 cup boiling water for 20 minutes; (until chewy) |
| 1 tablespoon | Mint leaves; (chopped) I used dried spearmint (up to 2) |
| 1 cup | Tomatoes - chopped; (up to 2) |
| ¼ cup | Good olive oil |
| 2 tablespoons | Freshly squeezed lemon juice |
| 1 \N | Crushed cloves of garlic; (up to 2) |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Allspice - ground |
| ½ cup | Finely chopped green onions |
From: MBrant1004<MBrant1004@...> Also yesterday I made a taboule salad for the first time. It turned out pretty good. I combined several recipes until I got the taste that I like.
For those of you who have not tried it, taboule is a Mediterranean dish, made from wheat grain and is a very refreshing and healthy salad. I used the coarser grain bulgur, #2. Here goes a posted version and my concoction.
After soaking bulgur, squeeze dry and place in a bowl with the mint, parsley (I did not use) , tomato, and green onion. Stir the lemon juice, salt (½ tsp) and garlic together and slowly beat in the oil. Stir in the pepper, cinnamon and allspice. Pour the dressing over the salad; toss and serve. Tastes better if you use fresh mint and allow to chill for 3 or 4 hours.
Posted to recipelu-digest by jeryder@... on Mar 12, 1998