Tabouleh
2015-12-10 20:20:51
Serves 8
Great summer salad using many mid-summer vegetables.
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Prep Time
45 min
Cook Time
5 min
Total Time
1 hr
Ingredients
- 1 cup bulgur
- 1.5 cup boiling water (add to bulgur, rest 30 min)
- 1 cup chopped fresh Italian (flat-leaf) parsley
- 1 tbsp. chopped fresh mint leaves
- 4 ea. scallions, finely chopped (include 2" of green tops)
- 1 tsp. minced garlic
- 2 fl oz olive oil
- 2 fl oz lemon juice
- 1 cup cucumbers, peeled, seeded, fine dice
- 1 cup bell peppers, seeded, fine dice
- 2 cups tomatoes, seeded, fine dice
- 1/2 tsp freshly ground black pepper
- 1/2 tbsp. salt
- 1/2 cups cooked chickpeas (optional)
Instructions
- 1. Combine bulgur and boiling water; cover and set aside for 30 min @ room temp.
- 2. While bulger is rehydrating, cut all ingredients.
- 3. Drain bulgur and squeeze out all excess water.
- 4. Add parsley, mint, scallions, garlic, olive oil and lemon juice. Mix well.
- 5. Use rubber spatula to incorporate cucumbers, peppers and tomatoes.
- 6. Season with salt and pepper.
Adapted from Deborah Madison Greens
Adapted from Deborah Madison Greens
Wisconsin Local Food https://wisconsinlocalfood.org/
Tabouleh