Recipe: Tabouli

5 Sep

When I was in college, the original Moosewood Cookbook was one of the first cookbooks I bought on my own. Other cookbooks have since joined my collection, but the Moosewood Cookbook still holds a special place in my affection–almost entirely because of this Tabouli recipe, which is a family favorite.

Tabouli
Serves 8
Note: Needs 2-3 hours refrigeration

1 c. dry bulgur wheat (I usually use coarse grind)
1.5 c. boiling water
1.5 tsp. salt
¼ c. fresh lemon juice
3 cloves garlic, crushed
¼ c. extra virgin olive oil
1 tsp. dried mint
1/2 c. chopped scallions (including green parts: about 3-4 scallions)
2 medium tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 c. (packed) freshly chopped parsley
1 (15.5-oz.) can chickpeas, rinsed and drained (optional)

Combine bulgur, boiling water and salt in bowl. Cover and let stand 15-20 minutes, or until bulgur is chewable.

Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours.

Just before serving, add vegetables (and chickpeas, if using) and mix gently. Check seasonings.

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