Wynette Richards

Tabouli

The Recipe

• Grain Part:
  • 1-1/2 cup bulghar (dry) (or see quinoa variation below)
  • 2-1/4 cups water
  • 1 t. salt
• Dressing:
  • 3/8 cup lemon or lime juice
  • 3/8 cup olive oil
  • 2 large cloves garlic, minced finely
  • 1-1/2 t. dried mint leaves
• Vegetables:
  • 1-1/2 cup chopped parsley
  • 3/4 cup chopped scallions
  • 2 cups chopped tomatoes (optional but highly recommended)
  • 1 cup chopped cucumber (optional highly recommended)
• Serve with:
  • feta cheese, crumbled

1. Bring water to a boil and then pour into large bowl.
2. Quickly stir in bulghar and salt.
3. Cover and let sit for 15 minutes (before stirring in dressing, next step).
4. Mix dressing ingredients in a jar. Stir into bulghar.
5. Marinate in refrigerator for 2 hours, preferably longer.
6. Just before serving, add the chopped vegetables.
7. Serve with the feta cheese.

1. Cook 1 cup quinoa in 2 cups water for 15 minutes or till water is absorbed. Use this instead of bulger and water above.
2. Add some chickpeas.
3. Add some chopped green pepper.
4. Add some grated carrot.
5. Add some olives.
6. Add some basil.