Middle Eastern & Mediterranean classic. Good food at its best!
Particularly appealing, enjoyed under blue skies, and in warm, sunny outdoor setting. Every gardener, and summer party organizer ought to include Tabbouleh in their salad staples' selection!
Ingredients - ( 6 servings, approximately).
2 cups, fresh parsley, finely chopped
1 cup, dry bulgur (bulghur)
1 cup, fresh scallions (spring onions), finely chopped
3-4 sprigs, fresh mint leaves, finely chopped
2 tomatoes, chopped
1 cucumber, cubed,
1 lemon, squeezed
1/2 cup quality olive oil
a bowl of cold water
Seasoning: salt, pepper, pinch, cayenne pepper (optional), to taste
(1) Soak bulgur in a bowl of water, for about 15-20 minutes, then drain it off .
(2) Combine parsley, bulgur, onions, mint, tomatoes, and cucumber, together.
(3) Season with lemon juice, salt, pepper, and (if you like) cayenne pepper.
(4) Add enough olive oil to let ingredients get lightly coated, not soaked, only.
(5) Chill, and serve.
Serve on a bed of lettuce leaves, as one of the appetizers, or a meal in its own. Complement with rustic breads, such as Pita, pickled olives, and dips (e.g. Hummus, Tzatziki, or Raita). I like a few pieces of fresh avocado on the side. If you like, try serving it with scallops, or pieces of chicken.
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp = teaspoon,
tbsp = tablespoon,
1lb = 453 grams
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Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, Kerstin Martin, Kerstin Martin: Her Etsy Store, Kerstin Martin: Picture My Property, metric-conversions.org, onlineconversion.com, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., temperatureconverter, TMR Davies, W.D. Williams, Wikipedia