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Wednesday, August 1, 2012

Tabouleh

Summertime is the right time to be Mediterranean.  It's just too easy.


Parsley from the garden.  Mint from the yard.  Tomatoes from the farmer's market.

Mouthwatering!

Tabouleh
slightly adapted from Simply Recipes

2 cups water (or stock)
1 teaspoon salt
2 cups bulgur wheat
1/2 cup extra virgin olive oil
juice from 2 lemons
5-6 plum tomatoes, seeded and chopped
3 scallions, chopped
2 cups parsley, chopped
1 cup fresh mint leaves, chopped
pita chips

Place bulgur in medium sized bowl.  Add salt to liquid and bring to a boil, then pour over bulgur.  Let sit for 30-60 minutes.

In a large bowl, combine oil, lemon juice and bulgur.  Mix well.  Add remaining ingredients and stir to combine.

Taste and adjust seasonings and ingredients accordingly.  Let marinate for at least 30 minutes before serving.  Serve with pita chips.  Will keep in refrigerator for about a week.

Serves 6-8.

Linked to:  Tastetastic Thursday




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