Created by Jenny
Monday, 28 January 2008
Description
This traditional Lebanese dish has the assertive and clean flavors of garlic, lemon, parsley and mint. Traditionally, tabouli is mostly parsley, with a bit of bulgur for texture and color, and this recipe offers a wide range of parsley to match your preference.
Ingredients
- 1 cup bulgur
- 1/3 cup fresh lemon juice
- 1 garlic clove, minced or pressed
- 1 to 3 cups fresh parsley, chopped
- 4 scallions, chopped
- 3 tomatoes, diced
- 1 cup drained cooked chickpeas
- salt and freshly ground black pepper
- chopped fresh mint to taste (optional)
Methods/steps
- In a large bowl, pour 1 ½ cups boiling water over the bulgur. Cover tightly and set aside for 20 to 30 minutes.
- Meanwhile, in a separate bowl, stir together the lemon juice, garlic, parsley, scallions, tomatoes and chickpeas.
- When the bulgur has absorbed the water and softened, stir it with a fork to fluff the grains.
- Toss the lemon-veggie mixture with the bulgur and season with salt and pepper to taste. Add the mint if using it.
- Chill for 1 to 2 hours so the flavors blend thoroughly. Add more lemon juice to taste before serving.
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Created by Jenny