MEMBER RECIPE
Tabbouleh Recipe
By switri
Total Time:
40
|
Active Time:
|
Makes:
4 servings
INGREDIENTS
- 1/2 cup fine- or medium-grind bulgur
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- Salt and pepper to taste
- 2 cups roughly chopped fresh mint leaves
- 1/2 cup chopped scallions
- 4 medium tomatoes: cored, seeded, and chopped
INSTRUCTIONS
- Soak the bulgur in in hot water until tender (15-30 minutes). Drain well, squeezing out as much water as possible. Toss the bulgar with the oil and lemon juice, and season with pepper.
- Just before you’re ready to eat, add the parsley, mint, scallion, and tomatoes. Toss gently, taste and adjust the seasoning, then serve.
Member recipes are not tested by the CHOW food team.
have been making this for so many years, that
it really isn't a recipe, but this is the best I can do
Tabbouleh (Parsley Salad)
1/4 to 1/2 cup burghul, fine cracked wheat
2-3 bunches fresh finely chopped parsley
2 large fresh tomatoes (diced)
I use cherry tomatoes, as I am allergic, and this way others can have tomatoes in the dish.
1/2 cup finely chopped fresh mint leaves
6 finely chopped...+READ
have been making this for so many years, that
it really isn't a recipe, but this is the best I can do
Tabbouleh (Parsley Salad)
1/4 to 1/2 cup burghul, fine cracked wheat
2-3 bunches fresh finely chopped parsley
2 large fresh tomatoes (diced)
I use cherry tomatoes, as I am allergic, and this way others can have tomatoes in the dish.
1/2 cup finely chopped fresh mint leaves
6 finely chopped green onion
1/2 cup fresh lemon juice (this is to taste
salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)
Wash chopped mint and parsley then drain well.
put the burghul in a bowl. It will take a few times
to really know how much you need. Some like the salad more parsley and other like it more burghul.
I like a little more parsley.
cover it with the hottest tap water, just to almost cover the burghul. Then add enough fresh lemon juice
to cover it. Let stand until dry. The burghul will absorb
the juices and water. Then fluff it with a fork. This process may take 20 minutes to 1/2 hour.
Mix all ingredients in a bowl.
Add olive oil and lemon juice, toss the mixture well.
put it in the fridge with a cover.
When You are ready to serve it, it must be tasted and refreshed with more olive oil and lemon juice
toss well
Linda in Tennessee-COLLAPSE
You missed out the amount of parsley in the recipe..........I would put tons in myself.
Try it with chopped parsley instead and just a little bit of mint- it's my favorite way.
This is a good method because the lemon juice can bleach out the green herbs if you just mix it all up together and let it sit for a long time.