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Tabouli

Another one of my favourites from my mom’s cookbook. I often put in more garlic and add about a third of an English cucumber. Great to take to a BBQ or picnic. I almost always get asked for the recipe when I bring it to a pot-luck. I hope you enjoy it as much as we do.

A salad with grain. Can be a meal in itself. Take your time. Chew slowly while reading a magazine if eating solo.


Tabouli

Serves 4.
Make at least 3 hours before serving.

Bulgur are wheat kernels that have been steamed, dried, and crushed. So, it is pre-cooked and easy to prepare, but also perishable. Store in fridge for months or freeze for up to a year.

1 C bulgur, medium grind
1 1/2 C boiling water
1 tsp salt
1/4 C fresh lemon juice
1/4 C olive oil
1/2 tsp dried or 1 TB fresh mint, chopped
1 clove garlic, minced 2 medium tomatoes, diced
1 C fresh parsley, chopped (packed)
1/3 English cucumber, sliced and cut in half

1. Combine bulgur, water, and salt in a medium glass or pottery bowl. Cover and let stand 1/2 hour. Liquid should all be absorbed. If not, drain it and put it back in the bowl.

2. Add lemon juice, garlic, mint and oil. Mix thoroughly (even with your hands). Refrigerate 2 hours.

3. When serving, add vegetables. Toss together gently. Taste for seasoning. Fresh ground pepper and/or crumbled feta cheese can be sprinkled on top.

Keeps for a few days in the fridge.

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