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| Tabouli is also spelled Tabouleh. Bulgur wheat is also known as buckwheat, but be sure to buy the whole grain version (not a finely ground powder). I usually find it in the health-food aisle at my local supermarket. | |||||
| Ingredients: | |||||
| 1 c. | bulgur wheat | ||||
| 1 1/4 c. | boiling water | ||||
| 2 T. | olive oil (more to taste) | ||||
| 1/4 c. | lemon juice (more to taste) | ||||
| 1 | zest of a lemon | ||||
| 1 T. | Balsamic vinegar | ||||
| 1 T. | fresh mint, chopped | ||||
| 3 T. | fresh parsley, chopped | ||||
| 1 T. | fresh cilantro, chopped | ||||
| 2 c. | fresh tomatoes, chopped | ||||
| 1 c. | cucumber, diced | ||||
| 1 can | garbanzo beans (chick peas), drained | ||||
| 1/2 c. | crumbled feta cheese (optional) | ||||
| Directions: | |||||
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1.) Combine bulgur wheat and boiling water in a covered container. Allow to stand for 30-60 minutes, until the wheat has absorbed all of the water. Do not drain.
2.) Add olive oil, lemon juice and zest, vinegar, and fresh herbs to the grain. Stir to blend. Note: if you don't have fresh herbs on hand, add the dried herbs to the grain during step 1. 3.) Fluff bulger mixture with a fork, cover, and cool in fridge until you are ready to serve it. 4.) Just before serving, stir in tomatoes, cucumbers, and chick peas (garbanzo beans). Top with optional feta. |
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