Side note: I still don't know how it's supposed to be spelled. When I was looking for recipes, I found it spelled at least 3 different ways.
To be perfectly honest, I'm not a big fan of tabbouleh. I think the parsley taste is often too overwhelming for me, or maybe I've had one too many instances of the cracked wheat being too crunchy. I don't know, but I did find a recipe on Epicurious that had lots of mixed herbs that served to mellow out the parsley taste, so I thought I would share it with you. It was really tasty -- especially on a hot day when you don't want to do a lot of cooking. As I was chopping the final bunch of parsley, I realized I could probably toss everything in the food processor and pulse it to the right consistency. I will try that next time, for sure!
(click on the title to go straight to the original recipe on Epicurious.com)
Ingredients:
1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold. Serves 8 (more if it's served as an appetizer)
2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold. Serves 8 (more if it's served as an appetizer)
It takes a few ingredients, but the only thing you have to cook is the cracked wheat (bulgar). You can see it in the bowl on the left with the plastic wrap on top.
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