Traditional Tabbouleh has fresh mint in it also. Since my grocery never has fresh mint and its one of the herbs that just won't seem to grow for me, I started making it without mint and found that we really like it better without the mint. If you want to add a cup of chopped mint to the recipe you can but below is the recipe I've been using for several years...
1 cup bulgur wheat
1 1/2 cups boiling chicken broth
1/4 cup freshly squeezed lemon juice (1 large or 2 small lemons)
1/4 cup olive oil
6 or 7 scallions both white and green parts sliced thin
1 cup chopped flat-leaf parsley (1 bunch)
1 English cucumber chopped (also called European or seedless cucumber)
1 package of grape or cherry tomatoes (cut them in half)
1 teaspoon black pepper
1 teaspoon salt
Place the bulgur in a large bowl , pour in the boiling chicken broth, and add the lemon juice & olive oil, Stir, cover with lid or plastic wrap and allow to stand at room temperature for about 1 hour.
Meanwhile, prepare the veggies, scallions, parsley, cucumber, tomatoes, salt and pepper; mix well. Add the bulgur, season to taste.
Serve or best if refrigerated over night.
This makes about 6 or 7 cups of Tabbouleh and its very easy to cut the recipe in half so you aren't eating it for weeks.
I made this yesterday and served with marinated turkey tenderloin and had leftovers for lunch today....gotta love a two for one meal!!
If you've never tried bulgar wheat don't be afraid to try it. Its a versatile whole grain that is not only delish but good for you!
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