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Featured Recipe |
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Tabbouli
(serves 6)
1 cup bulgur, cracked (medium)
tap water to cover + ½ inch
2 bunches of parsley
1 cup fresh mint
6 radishes
¼ medium size red onion
1 bunch of scallions, sliced thinly
¼ cup fresh lemon juice
8 roma tomatoes
¼ cup olive oil
1/8 teaspoon garlic powder
salt, ground pepper to taste
Place bulgur in a bowl and cover with tap water, about ½ inch over the bulgur.
The bulgur will absorb the water and swell. If the water is all absorbed before one hour has passed, add more water. After soaking for an hour, drain the bulgur thoroughly.
Process the washed parsley, mint, radishes and red onion consecutively, in a food processor, adding them to the bulgur.
Add the sliced scallions and lemon juice, reserving the tomatoes, olive oil, garlic, salt and pepper until about an hour before serving. When adding the final ingredients, check for taste preference, adding more lemon juice, salt or pepper as desired.
Recipe from: Karen Mondale original
copyright St Louis Herb Society 1994
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