BLG: Tabbouleh
Source of Recipe
"Vegetable Cookbook", by Mary Beth Crain
Recipe Introduction
A delicious dish of Arab origin made with bulgur, cracked wheat kernels.
1 cup flat-leaf parsley -- chopped and stems
-- discarded
2 tablespoons fresh mint -- chopped
1 small onion -- finely chopped
4 scallions -- chopped
1 1/2 cups water
1/3 cup bulgur -- medium grind
4 tablespoons extra-virgin olive oil
6 tablespoons lemon juice
1 teaspoon garlic -- minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper -- freshly ground
8 medium tomatoes -- diced
1 medium cucumber -- peeled and diced
3/4 cup carrots -- grated
1 jar grape leaves*
-- (16 ounce size)
The parsley, mint, onion, and scallion should be very finely chopped.
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Toss the dressing with the vegetables, parsley, mint, onion, scallion and bulgur and serve on beds of grape leaves.
*Judi's note: When you use grape leaves from a jar, be sure you wash off the brine as it can leave a bitter aftertaste.
Yield: 6 servings
Source: "Vegetable Cookbook", by Mary Beth Crain
Categories: Grains, Middle East, Salads
Recipe typed for you by Judi Mae Phelps.
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