This is an excellent cool, refreshing Middle-Eastern grain dish perfect for Lughnasadh…and it’s vegan as well! Serve it as a light lunch, stuff it inside pita pockets for a sandwich, or use it as a side dish to accompany your meal.
TABOULI
- 1 cup bulgar
- 1 1/2 cups boiling water
- 1 1/2 teaspoons salt
- 1/4 cup fresh lemon juice
- 1 teaspoon garlic — crushed
- 1/2 cup chopped scallions — include greens
- 1 – 2 teaspoons chopped fresh mint — depending on taste preference
- 1/4 cup olive oil — (good quality)
- 2 medium tomatoes — diced
- 1 cup fresh parsley — chopped and packed
OPTIONAL
- 1/2 cup cooked chickpeas
- 1 chopped green bell pepper
- 1/2 cup coarsely grated carrot
- 1 chopped cucumber
photo by “idiotpower”
Put bulgar in a bowl, and pour the boiling on top. Cover and let the bulgar stand for at least 20 minutes, until it is soft and chewable. Drain off any excess liquid.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the tomatoes and parsley, plus any optional vegetables (I always add chopped cucumbers) and mix gently.
Add seasoning as desired – salt, pepper, allspice, etc.
Garnish with olives, if desired.
photo by “idiotpower”
Thank you very much for posting this recipe. A local bakery makes Tabouli and I am quite fond of it. I can’t wait to try this one at home!
StarDansr
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