Tabouli

Yield: 6 servings

Measure Ingredient
1½ cup Boiling water
1 teaspoon Salt

COMBINE: 1 c. bulgur wheat (available at healthfood stores) Let stand 20 minutes.

ADD: 2 cloves of garlic, peeled & smashed, still in one piece ¼ c.

lemon or lime juice ½ t. dried peppermint leaf or 1 T. fresh chopped mint ¼ c. olive oil Mix lightly with a fork REFRIGERATE AT LEAST 3 HOURS or OVERNIGHT IMMEDIATELY BEFORE SERVING:

Remove the cloves of garlic and mix in: 1 c. chopped fresh parsley ½ c. chopped scallions 2 medium tomatoes (chopped) Black pepper to taste 1 cucumber (peeled and chopped) Adapted by Mike Hackmann from Andrew Bishop (Moosewood Cookbook)

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