Tabouli Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Boiling water,
1 tsp: Salt,
Directions:
COMBINE: 1 c. bulgur wheat (available at healthfood stores)
Let stand 20 minutes.
ADD: 2 cloves of garlic, peeled & smashed, still in one piece 1/4 c.
lemon or lime juice 1/2 t. dried peppermint leaf or 1 T. fresh chopped mint
1/4 c. olive oil Mix lightly with a fork
REFRIGERATE AT LEAST 3 HOURS or OVERNIGHT
IMMEDIATELY BEFORE SERVING:
Remove the cloves of garlic and mix in: 1 c. chopped fresh parsley 1/2 c.
chopped scallions 2 medium tomatoes (chopped) Black pepper to taste 1
cucumber (peeled and chopped)
Adapted by Mike Hackmann from Andrew Bishop (Moosewood Cookbook)
Source from luhu.jp
Let stand 20 minutes.
ADD: 2 cloves of garlic, peeled & smashed, still in one piece 1/4 c.
lemon or lime juice 1/2 t. dried peppermint leaf or 1 T. fresh chopped mint
1/4 c. olive oil Mix lightly with a fork
REFRIGERATE AT LEAST 3 HOURS or OVERNIGHT
IMMEDIATELY BEFORE SERVING:
Remove the cloves of garlic and mix in: 1 c. chopped fresh parsley 1/2 c.
chopped scallions 2 medium tomatoes (chopped) Black pepper to taste 1
cucumber (peeled and chopped)
Adapted by Mike Hackmann from Andrew Bishop (Moosewood Cookbook)
Source from luhu.jp
Tags
Cereal