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Tabouli

Source of Recipe


"Mediterranean Light" by Martha Rose Shulman



List of Ingredients



• 4 1/2 oz. (3/4 c.) medium grain bulgur
  
• juice of 3 lemons (or more to taste)
  
• 1/4 - 1/2 t. cumin
  
• salt and pepper, to taste
  
• 1 garlic clove - minced or put through a press
  
• 4 bunches flat leaf parsley (enough to make 4 c. chopped)
  
• 1 large bunch fresh mint
  
• 4 - 5 scallions (to taste), both white and green parts, thinly sliced or chopped
  
• 1 c. cooked chick peas (if using canned, drain and rinse)
  
• 3 tomatoes chopped
  
• 1 T. olive oil
  






Instructions



1. Place the bulgur in a bowl and pour on water to cover. Let sit 20 minutes, until slightly soft. Squeeze out excess water.
   
   
2. Toss with the lemon juice, cumin, salt and pepper to taste, and the garlic. Let sit 30 minutes, or until softened. If the bulgur seems too hard, add more lemon juice.
   
   
3. Meanwhile, wash the parsley and mint, dry thoroughly, and finely chop in a food processor or with a knife, being careful not to puree.
   
   
4. Toss the bulgur with the herbs and remaining ingredients. Taste and adjust seasoning, adding more salt, lemon juice, cumin or garlic if you wish. Refrigerate until ready to serve.
   
   
5. Salad will keep in the refrigerator for 2 - 3 hours.
   
   






Final Comments


Serves 6.