Tabbouli #02
Try this Tabbouli #02 recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
salads
garbanzo
bean
olive oil
peas
scallion
tomato
lemon
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 ts salt
- 1/4 c good olive oil
- 1 1/2 c boiling water
- 1/2 ts dried mint
- 1 lemon juice of
- 1 -(up to)
- 1 green pepper; chopped
- 1 c course cracked wheat (bulgar
- 1 bunch parseley; fresh,
- 1 bunch scallions; w/greens,
- garnish: olives (if you
- 1 (large) clove (double this;
- 2 chopped english/japanese
- 1 cn chickpeas (garbanzo beans)
- 2 firm tomatoes (i use 3)
- Carbohydrate 2.6370375 g
- Cholesterol 0 mg
- Fat 6.842121875 g
- Fiber 1.09543748110533 g
- Protein 0.378278125 g
- Saturated Fat 0.9537753125 g
- Serving Size 1 1 Serving (58g)
- Sodium 2.0903125 mg
- Sugar 1.54160001889467 g
- Trans Fat 0.212130625000001 g
- Calories 67 calories
Tabouli (variation on the Moosewood Cookbook). (Attention - those with overstocked lemons, I usually at *least* double the lemon juice in this...) In a large bowl, mix bulgur, boiling water and salt. Let stand about 20 minutes until the water is all soaked up. Mix together lemon juice, garlic, olive oil and mint. Stir this into the wheat, then refrigerate for about 3 hours. Toss in remaining ingredients. Garnish w/ olives (if you want - I dont...) and feta cheese (lots!!). This makes a bunch - enough for side dishes & some lunches for 2 people for about 1/2 week. Refrigerate. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
