Herb Of The Week - Spearmint - Recipe - Tabouleh

[Guest guest]

This is SUCH an easy and yummy dish to make during hot summer weather.

Lots of fiber too! Enjoy

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++

 

TABOULEH

A classic Middle Eastern salad

 

1 c. fine bulgur

1 lb. tomatoes, peeled, seeded and chopped

2 c. chopped green onions

3 c. chopped fresh parsley

1/2 c. chopped fresh spearmint

1/2 c. olive oil

1/3 c. fresh lemon juice

1-1/4 t. salt

1/2 t. freshly ground black pepper

pinch of ground cinnamon (optional)

pinch of ground allspice(optional)

pinch of ground cumin (optional)

 

Rinse bulgur, cover with boiling water and let stand, covered, for 60

minutes. Drain well and press dry in a fine sieve, or squeeze dry in

cheesecloth or a clean dish towel. Set aside. In one bowl combine

tomatoes, green onions, parsley and spearmint. In a smaller bowl beat

together oil, lemon juice, salt, pepper, and spices (optional) and fold

into tomato mixture. Add bulgur and blend well. Cover and chill. Serve

tabouleh mounded on a bed of lettuce, accompanied by extra lettuce

leaves, lemon wedges and warm pita bread. Serves 6 to 8.

 

Variations: Some folks like to add a chopped cucumber to their tabouleh

recipe. Also, to make it a more hearty entree meal, a can of chickpeas

and 2/3 cup of feta cheese can be added to it.

 

 

 

[Guest guest]

Hi Chris, what is Bulgur?

 

Carol

-

" Christine Ziegler " <chrisziggy

 

Monday, June 28, 2004 12:41 PM

Herb Of The Week - Spearmint - Recipe - Tabouleh

 

 

> This is SUCH an easy and yummy dish to make during hot summer weather.

> Lots of fiber too! Enjoy

>

> *Smile*

> Chris (list mom)

>

> http://www.alittleolfactory.com

>

> ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++

>

> TABOULEH

> A classic Middle Eastern salad

>

> 1 c. fine bulgur

> 1 lb. tomatoes, peeled, seeded and chopped

> 2 c. chopped green onions

> 3 c. chopped fresh parsley

> 1/2 c. chopped fresh spearmint

> 1/2 c. olive oil

> 1/3 c. fresh lemon juice

> 1-1/4 t. salt

> 1/2 t. freshly ground black pepper

> pinch of ground cinnamon (optional)

> pinch of ground allspice(optional)

> pinch of ground cumin (optional)

>

> Rinse bulgur, cover with boiling water and let stand, covered, for 60

> minutes. Drain well and press dry in a fine sieve, or squeeze dry in

> cheesecloth or a clean dish towel. Set aside. In one bowl combine

> tomatoes, green onions, parsley and spearmint. In a smaller bowl beat

> together oil, lemon juice, salt, pepper, and spices (optional) and fold

> into tomato mixture. Add bulgur and blend well. Cover and chill. Serve

> tabouleh mounded on a bed of lettuce, accompanied by extra lettuce

> leaves, lemon wedges and warm pita bread. Serves 6 to 8.

>

> Variations: Some folks like to add a chopped cucumber to their tabouleh

> recipe. Also, to make it a more hearty entree meal, a can of chickpeas

> and 2/3 cup of feta cheese can be added to it.

>

>

>