Taboulleh
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Ingredients
  1. 1 cup Bulgur
  2. 1 1/2 cup Boiling water (add to bulgur, rest 30 minutes)
  3. 1 cup Chopped fresh Italian (flat-leaf) parsley
  4. 1 tbsp. Chopped fresh mint leaves
  5. 4 ea. Scallions, finely chopped (include 2” of green tops)
  6. 2 tsp. Minced garlic
  7. 2 fl. oz. Olive oil
  8. 2 fl. oz. Lemon juice
  9. 1 cup Cucumbers, peeled, seeded, and cut into fine dice
  10. 1 cup Bell peppers, seeded and cut into fine dice
  11. 2 cups Tomatoes, seeded and cut into fine dice
  12. 1 tsp. Freshly ground black pepper
  13. 1 tsp. Salt
  14. 1 cup Cooked chick peas (optional)
Instructions
  1. 1. Combine bulgur and boiling water; set aside for 30 minutes at room temperature. Drain bulgur and squeeze out all excess water.
  2. 2. Add parsley, mint, scallions, garlic, olive oil and lemon juice. Mix well.
  3. 3. Use rubber spatula to incorporate cucumbers, peppers and tomatoes.
  4. 4. Season with salt and pepper.
Notes
  1. Here is a great summer recipe. You can substitute any grain or starch such as couscous, quinoa, and buckwheat groats—follow individual cooking methods.
Wisconsin Local Food https://wisconsinlocalfood.org/
Taboulleh