I've been looking for a good recipe for tabbouleh for ages. Friends have sent me several and I haven't been happy with any of them. At the end of my last German class we had the usual party and a classmate brought some tabbouleh with her and I remembered how much I missed it, so I thought I would start again.This recipe worked very well and I expect that I will be making it again today.
- 1/2 c. fine or medium bulgur (next time I move this up to 1 c.)
- 1/3 c. evoo
- 1/4 c. lemon juice (I'll add a bit more- this was 1.5 lemons for me)
- 2 c. parsley leaves (only small stems)
- 1 c. chopped mint leaves (I left this out)
- 1/2 c. chopped scallion
- 4 medium tomatoes (seeded, cored, chopped- I only chopped them)
Add all the other ingredients before serving and toss. Use fresh- more than a day is pushing it.
Based on Mark Bittman's recipe
3 comments:
I had to google evoo - some secret ingredient, perhaps? :-)
I like to Greek up my tabouleh with feta cheese, cucumber and olives. And the mint! You have to use it.
You are the second person to say that- sorry! Extra virgin olive oil (or any kind you have).
I do always add cukes (I should put that in the recipe) and I'll try feta (for myself, the German doesn't like it), but although mint is traditional, I just don't like it myself.
I was looking for a recipe and found a video from Rachel Ray where she talks about evoo - I thought she was endorsing a brand until I just read the comment above! LOL Love Tabbouleh.. Sometimes,if I am racing, I just make up a quick cous cous salad that everyone thinks is brilliant... I am still laughing at your worm cake.. that was inspired cooking.
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