Tabouli with Parsley, Scallion, and Mint
105
Refreshing Bulgar salad with garbanzo beans (chickpeas).
Ingredients
| ½ | cup |
cracked wheat (bulgur)
dry |
|
| 1 | cup |
water
boiling |
|
| 1 | each |
tomatoes
chopped |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
garlic powder
|
* |
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
mint leaves
fresh |
* |
| ½ | cup |
chickpeas (garbanzo beans)
cooked, optional |
Directions
Put the bulgur in a small mixing bowl.
Pour the boiling water over the bulgur.
Mix.
Cover with a towel and let stand for 1 hour.
After 1 hour the excess water should be removed.
The easiest way to do this is to pour the bulgur and water into a fine mesh strainer.
Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible.
Place the drained bulgur in a bowl.
Add the remaining ingredients.
Toss well to mix.
Cover and refrigerate at least 2 hours to blend flavors.
HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic.
Try it stuffed in pita bread for a different sandwich idea.
This recipe can be doubled or quadrupled easily for larger amounts.