Tuesday, January 11, 2011

Bulgur Recipe #2

TabboulehImage via Wikipedia
Bulgur is so versatile. Last week's recipe was for Aladdin Cookies. Next week I will share a recipe for Bulgur Burger. One morning a week I prepare it as a hot cereal (step 1 below). Today the recipe is for a delicious Middle Eastern salad called Tabouli.  

1 cup water
1/2 cup bulgur
3/4 cup chopped tomatoes
3/4 cup chopped cucumber
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped scallions (green and white parts)
1 1/2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar (opt)
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper (opt)

  1. In a one-quart saucepan, bring the water to a boil.  Add the bulgur and return to a boil. Reduce heat and simmer, covered, 20 minutes or until the liquid is absorbed. Let cool.
  2. In a large bowl, toss the cooled bulgur, tomatoes, cucumber, parsley, mint, and scallions until combined.
  3. In a small bowl, stir together the oil, lemon juice, vinegar, salt, and pepper. Pour over the salad and toss to combine.
Variation: Use all parsley if you are not fond of mint.
from 1000 Vegetarian Recipes by Carol Gelles

I hope you enjoy this recipe.  Wait till you see what can be done with bulgur next week!  Kat
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