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Friday, July 13, 2012

Tabbouleh

When it's hot out, I have 3 different go-to types of food to make.  1.) BBQ things 2.) Salads and 3.) Greek food.  This dish fits into 2 out of the 3!

Tabbouleh

1 c. bulghur
2 tomatoes
1 clove garlic, minced
1 lemon's worth of juice
3-4 green onions
a handful of flat leaf parsley, leaves finely chopped
12-15 mint leaves, chopped finely
1/2 cucumber, diced

Optional ingredients:
feta cheese
1 c. garbanzo beans
other chopped veggies you'd like to add, like carrots or sugar peas

Add your uncooked bulghur to a salad bowl.  Either in the microwave or on the stovetop, boil some water.  When it is boiling, add enough to cover the bulghur (about 1 1/2 cups).  Add the garlic, stir, and cover with a towel and set aside until the water is absorbed.  Then put in the fridge or freezer to chill.


Chop up your veggies, including onions and herbs.


Mix together with the bulghur, and the lemon juice.  Salt and pepper to taste.  You can also add some olive oil if you feel like it, but I don't always do this, so I didn't put it in.  Serve with olives, hummus, and pitas!


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