Tabouli is one of those salads that is sooo good ...and it's good for you too!
We served tabouli as a side salad that was available as a choice with any of our sandwiches.
Traditional tabouli uses mint. I use parsley because I find the mint seems to turn more bitter. You could use a combination of parsley and mint for a milder flavor.
If you have problems with wheat, try this recipe using cooked quinoa. It has a nutty flavor similar to the bulgar and makes a wonderful tabouli.
Recipe By : Sitara
Serving Size : 15 Preparation Time : :20 We served tabouli as a side salad that was available as a choice with any of our sandwiches.Traditional tabouli uses mint. I use parsley because I find the mint seems to turn more bitter. You could use a combination of parsley and mint for a milder flavor.
If you have problems with wheat, try this recipe using cooked quinoa. It has a nutty flavor similar to the bulgar and makes a wonderful tabouli.
Recipe By : Sitara
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups tabouli (Bulgar wheat) -- rinsed and drained (or two cups of cooked and cooled quinoa)
1 bunch green onion -- chopped
1 large green pepper -- chopped
1 large cucumber -- Peeled and chopped
3 large ripe tomato -- chopped
1 bunch fresh parsley -- minced (or fresh mint or a combination of both)
1/2 cup oil
1/2 cup lemon juice
1 teaspoon salt
Rinse taboui and drain. Place in large bowl.
Add vegetables and mix all together.
Whisk olive oil, lemon juice and salt together to make the dressing, pour over salad and mix well.
Let stand in refrigerator overnight for best texture. The Bulgar soaks up the dressing. Toss before
serving.
Note: If you are using quinoa. Cook the quinoa as usual. Pour half the dressing over the cooked quinoa and then cool it completely before putting the rest of the ingredients together. Pour the rest of the dressing over the salad, toss and chill.