Tabouli

adapted from Mollie Katzen, Moosewood Cookbook

This is one of my go to recipe’s for a cool summer salad. Aunt Linda requested we bring Tabouli Salad to the family reunion August long weekend. We obliged.

Cool & light, yet filling. The citrus keeps it bright, the garlic, tomatoes & scallions make it so flavourful. We find Tabouli is even better after a day or two in the fridge.

1 cup dry bulgur wheat
1 1/2 cups boiling water
1 tsp. salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic
black pepper, to taste
4 scallions, finely minced (white & greens)
1 packed cup minced parsley
10-15 fresh mint leaves, minced (or 1-2 Tbs. dried mint)
2 medium-sized ripe tomatoes, diced (or 500 mL canned diced tomatoes works too!)
optional: 1/2 cup cooked chick peas, 1 medium bell pepper, diced and/or 1 small cucumber minced

1). Combine bulgur and boiling water in a medium-large bowl. Cover and let stand until the bulgur is tender (20-30 minutes minimum).

2). Add salt, lemon juice, olive oil, garlic and black pepper, and mix thoroughly. Refrigerate.

3). About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold or room temperature.

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