Tabouli

Gay Gilmore's Note:

I think it is best the next day! Adapted from the original Moosewood cookbook

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 cup Bulgar wheat
• 1 ½ cups boiling water
• 1 teaspoon salt
• ¼ cup fresh lemon juice
• ½ cup olive oil
• 2 cloves garlic
• pepper
• 4 scallions , finely minced
• 1 cup minced parsley , packed
• 10 -15 mint leaves , minced
• 2 medium tomatoes , diced or 4 roma tomatoes,diced
• 1 cucumber , seeded and minced

Directions:

1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Mix and serve.

Reviews

[Vic1]

I found this to be too much water and cut it back just under a cup and ¼. This may just be because I cook at altitude, anyhow; on the first try the bulgur was too wet, hence there was no room for the oil. Not the time of year for mint, so I speak without trying that. I agree with Gay that this gets better with time. Anyway a good tabouli starting point. (I am taking this and working on a Southwestern tabouli.)

[Rob King]

This was easy to make, so don't let the 2 hour prep time scare you away. Contrary to an earlier review of this recipe, my bulgur wheat actually absorbed more than cup and a half of water. But I used that review, and poured the boiling water into the wheat rather than the other way around to make sure that I wouldn't have soup. I also used less oil, about 1/3 of a cup, because using lots of any fat, even a good one like olive oil, isn't my style. I chose this Tabouli recipe because Moosewood cookbooks have never steered me wrong.

[FL0WER]

I had never made Tabouli before. Came out very well. I was missing the mint. The water was exactly the right amount. After reading comments will definitely add a little finely diced red onion next time for a bit more zing (thx for idea kda949).