Some people live to eat; others eat to live. Although I probably fit more in the latter group, there are some foods that tempt me to convert to the other side. Tabouli is one of them.
I blog about tabouli because when I arrived home today after a long work week, there was a big bowl of tabouli in the refrigerator waiting for me. What a way to start the weekend!
Here is the tabouli recipe I like. I recommend using a food processor to chop the parsley and substituting the green onions for the onion. I can never wait the recommended four hours…
- 4 fresh tomatoes, chopped
- 2 peeled cucumbers, chopped
- 1 medium onion, minced fine
- 3 heads parsley, chopped fine
- 1/3 cup mint flakes
- 1 cup cracked wheat (bulgur)
- 2 teaspoon salt
- 1/2 cup lemon juice
- 1 cup olive oil
Place the wheat in bowl, cover it with warm water, and set it aside until cool. Then squeeze the moisture out of the wheat with your hands. Toss the wheat with thee chopped vegetables, salt, lemon juice, and olive oil. Let stand in refrigerator at least four hours before serving.
- If desired, add one half green pepper, minced fine.
- You can substitute four green onions for the medium onion.
- Quinoa makes a great substitute for the bulgar wheat to make it gluten-free.