Tuesday, September 20, 2011

Tabouli Salad

As soon as August rolls around, as the lettuce bolts and the parsley matures, Taboli becomes our mainstay salad. And you know what the doctor says..."Make the salad the Main Course!"

Well this is a hearty salad, and will suffice as the main course with no problem.  Bulgur wheat is very easy to prepare as it is cracked and pre-cooked.  You can find it in the bulk aisle of your local food co-op.  And while you're there, buy a lemon.  This is sooo good when made with real lemon juice!!

Once you have the basic bulgur salad made, you can be creative about which garden vegetables you add to it.  Remember that a variety of colors and textures always makes your salad (and meal) more appetizing.  Here's the recipe from "The Moosewood Cookbook" by Mollie Katzen:

1 cup dry bulgur wheat and 2 cups water
1 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, crushed
black pepper to taste
1 small chopped onion
1 packed cup minced parsley
about one dozen mint leaves, minced (or 1 Tablespoon dried mint)
2 medium-sized ripe tomatoes, diced
1 bell pepper, diced
1 small cucumber, seeded and diced

Bring water to boil, add bulgur and bring again to boil. Cook and stir for 2 minutes; then remove from flame, cover, and let sit for 20 to 30 minutes.

Add salt, lemon juice, olive oil, garlic and black pepper, and mix thoroughtly.  Cover tightly and refrigerate until 30 minutes before serving.

About 30 minutes before serving, stir in remaining ingredients and mix well.  Allow to rest at room temperature until serving time, to allow flavors to awaken.  Enjoy!

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