How to Make Tabouli
| Author: Mark Fellows | Published: 12th March 2008 11:40 |
Tabouli is a popular dish of Middle Eastern origin. Its main ingredients are parsley and bulghur (a boiled and dried form of wheat). You can purchase it in a box in supermarkets, specialty food stores and markets. Great with hummus, on pita sandwiches and as a dip, making your own is easy and will guarantee lots of it to go around.
[edit] Ingredients
- 1/4 cup burghul
- 4 cups parsley (about 3 - 4 bunches parsley), finely chopped
- 1/2 cup mint, finely chopped
- 6 spring onions, finely sliced
- 3/4 - 1 cup strained lemon juice, to taste
- 1/2 cup olive oil, good quality
- Garlic, crushed (optional)
- 4 tomatoes, firm & ripe, diced
- 1 teaspoon salt (optional)
[edit] Steps
- Assemble ingredients.
- Wash the parsley under running water to remove any dirt etc. Wash the burghul (bulgur) to remove any foreign matter. Shake the parsley to remove excess water.
- Soak the burghul in water for 20 - 25 minutes in a large bowl. The length of time required for soaking will depend on the size of the grains used.
- Drain the water and squeeze the burghul in paper towels to remove excess water. Alternatively, use a very fine sieve to remove water.
- Mix the burghul in a large bowl with the parsley, mint and spring onions.
- Add the lemon juice and salt. Add garlic now if you are using it. Stir.
- Add the parsley and stir well.
- Add the tomatoes and lightly toss throughout the salad, so as not to crush them.
- Serve with either pita bread or whole romaine lettuce leafs.
[edit] Tips
- Excellent with dips, such as hummus or babaganoush (eggplant).
- Add to falafel dishes or falafel rolls.
- Easy to transport for work or school lunches.
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