Friday, November 12, 2010


I tried a new recipe for tabouli.  The tons of fresh herbs made it very appealing, but also very expensive since I don't grow my own.  This recipe has more herbs and less olive oil than the recipe I had previously made.   Both were good. 

I found the tabouli recipe on the Epicurious app.  I served it with flat bread and hummus.  Here is the version I made:

1 cup bulgur wheat
2 Tab olive oil
2 garlic clove, minced
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup chopped fresh mint
1/4 cup chopped fresh basil
3 Tab finely chopped fresh dill
3 Tab finely chopped fresh cilantro
1/3 cup fresh lemon juice

Bring water to a boil.  Stir together bulgur and 1 Tab olive oil in a heatproof bowl.  Add boiling water to cover.  Cover the bowl with plastic wrap and let stand 15 minutes.  Drain, pressing out water and let cool to room temperature.
Transfer bulgur to a large bowl and toss with remaining 1 Tab olive oil and the rest of the ingredients.  Cover and refrigerate for at least 3 hours.  Serve cold.

No comments:

Post a Comment