Post by JJ Judkins on Apr 1, 2012 19:16:45 GMT -6
Tabbouleh Salad
Tabbouleh Salad is a very versatile Middle Eastern dish that can be served
as a side dish, a dip with crackers or corn chips or as a salad on a bed of
lettuce. It can be served either chilled or at room temperature.
For the salad:
1 cup bulgur wheat
1 cup boiling water
1/2 cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
1/4 cup chopped red onion
1/4 cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
For the dressing
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
To prepare the salad, soak bulgur in hot water until water is absorbed, 15
to 30 minutes. Combine remaining salad ingredients in a large bowl. Add
bulgur and mix thoroughly.
To prepare the dressing, blend ingredients with a whisk. Pour over salad.
Serves: 12
Note: if preparing to use for a dip, you might want to omit the garbanzo
beans.
Tabbouleh Salad is a very versatile Middle Eastern dish that can be served
as a side dish, a dip with crackers or corn chips or as a salad on a bed of
lettuce. It can be served either chilled or at room temperature.
For the salad:
1 cup bulgur wheat
1 cup boiling water
1/2 cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
1/4 cup chopped red onion
1/4 cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
For the dressing
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
To prepare the salad, soak bulgur in hot water until water is absorbed, 15
to 30 minutes. Combine remaining salad ingredients in a large bowl. Add
bulgur and mix thoroughly.
To prepare the dressing, blend ingredients with a whisk. Pour over salad.
Serves: 12
Note: if preparing to use for a dip, you might want to omit the garbanzo
beans.