|
Tabbouleh
5 Bunches of curly leaf parsley
1 Large tomato (use two if small, 1½ if medium)
1 Large cucumber (use two if small, 1½ if medium)
1 Medium onion (I use the Red Onions, they do not get bitter)
1 Cup of Extra Virgin Olive oil
1 Cup of Lemon Juice (Lime is fun too)
1 Cup Bulgur Wheat (cracked wheat found at most health-food stores)
Kosher or Sea Salt to taste
Fresh cracked black pepper to taste
Boil 4 cups of water & add to the Cracked Wheat in a bowl.
Chop the parsley, tomato, cucumber (with the skin on), onion, & tomato very fine.
In a large bowl, mix chopped ingredients, with the olive oil, lemon juice, salt, & pepper.
Drain the wheat & fold it into the other ingredients.
Refrigerate & serve when chilled.
Some like to drain off the juice so the salad does not get soggy after it has been chilled and use it like a dressing. Most leave the salad in the juice.
If you do not like the consistency of the grain you can use Couscous though it will get soggy very quickly.
Tabouleh is best eaten the same, or next, day of preparation.
Some like to use Salsa instead of the Tomatoes, add Garlic, Paprika, or Cumin. Playing is best after making the base a few times, depending on your taste.
|