Tabouli,Tabbouleh it doesn’t matter how you spell it, it’s just good!
I finally decided that it was time I did something about my “roll” at my waist. CK told me a while back, that I couldn’t continue to blame it on him, “Mom, it’s been over 18 years, it’s no longer baby weight.” Wisenheimer.
To mix up our eating habits, I’ve been trying to be more green.
Tabouli is one of my favorite salads. It can be a dip served with pita, or pita chips or as a side dish. You can decrease or increase any of the ingredients. This middle eastern dish has been Americanized by increasing the amount of cracked bulgur wheat than what is traditionally used. Add more or less. Make it your own.
Tabouli
Ingredients
- 1/2 cup cracked, bulgar wheat (couscous)
- 1 cup boiling water
- 2 bunches parsley, washed, dried, finely minced
- 1 handful mint leaves, chopped
- 2-3 roma tomatoes, or @ 12 grape tomatoes, diced
- 1/2 english cucumber, diced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 4 green onions, sliced
- Salt and pepper
Instructions
- Place bulgur wheat in a bowl, pour boiling water over it, cover and set aside.
- While wheat is hydrating, mince, chop and dice herbs and vegetables.If necessary, drain remaining water from wheat.
- Grate the peel of one lemon into the bowl with the bulgur wheat.Add all ingredients into the bowl with the bulgur wheat, stir together.Juice the lemons and then whisk the olive oil into the lemon juice to make dressing. **There will be enough dressing for a double recipe**
- Slowly add the dressing. You most likely have too much dressing, so don't feel like you need to use it all. Refrigerate for at least 30 minutes to allow flavors to blend.