Tabbouleh

INGREDIENTS

1 cup bulgur wheat
1 2/3 cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

METHOD

Combine bulgur and boiling water in a
large bowl.
Cover, and set aside to soak for 1
hour. Add oil,
lemon juice, onions, parsley, mint,
tomatoes, and
cucumber; toss to combine. Season to
taste with
salt and black pepper. Cover, and
refrigerate for at least 1 hour.



Tabbouleh Salad 2
1 cup (250 ml) medium or coarse bulgur
1 can (19oz) drained and rinsed
chickpeas
2 tomatoes, seeded and chopped
1 cup (250 ml) diced English cucumbers
1 cup (250 ml) minced fresh Italian
parsley
½ cup (125 ml) chopped green onions
¼ cup (50 ml) chopped fresh mint
Dressing
¼ cup (50 ml) lemon juice
2 tablespoon (25 ml) olive oil
2 cloves of garlic, minced
1 teaspoon (5 ml) salt
½ teaspoon (2 ml) pepper

Preparation:
In saucepan, bring 1-¾ cups (425 ml)
water to boil; stir in bulgur. Reduce
heat to low; cover and cook for 10
minutes or until no liquid remains.

Transfer to large bowl, fluffing with
fork. Let cool to room temperature.
Add chickpeas, tomatoes, cucumber,
parsley, onions and mint.
Dressing: In small bowl, whisk together
lemon juice, oil, garlic, salt and
pepper; pour over bulgur mixture and
toss to combine.


Tabbouleh salad 3

2 cups vegetable stock (for vegetarian
option), chicken stock or water
1 teaspoon salt
2 cups bulgur wheat
½ cup olive oil
Zest and juice from 2 lemons
5-6 Roma or plum tomatoes, seeded and
chopped
2 scallions, chopped, including the
greens
2-3 cups parsley, chopped
1 cup fresh mint leaves, chopped
METHOD
1 Place the bulgur in a medium sized
bowl. Bring the stock or water and the
teaspoon of salt to a boil, pour it
over the bulgur. Let sit for 30 minutes
to an hour.
2 In a large bowl, add the olive oil,
lemon juice, bulgur and mix well. Add
in all the other ingredients and mix to
combine.
3 Taste the tabbouleh, and add more
salt, olive oil or more lemon juice to
taste. Let marinate for at least 30
minutes before serving. Will keep
chilled for several days.

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