| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Bulgur – soaked in approx 1 cup boiling water for 20 minutes; (until chewy) |
| 1 | tb | Mint leaves; (chopped) I used dried spearmint (up to 2) |
| 1 | c | Tomatoes – chopped; (up to 2) |
| 1/4 | c | Good olive oil |
| 2 | tb | Freshly squeezed lemon juice |
| 1 | Crushed cloves of garlic; (up to 2) | |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Allspice – ground |
| 1/2 | c | Finely chopped green onions |
INSTRUCTIONS
From: MBrant1004 <MBrant1004@aol.com> Also yesterday I made a taboule salad for the first time. It turned out pretty good. I combined several recipes until I got the taste that I like. For those of you who have not tried it, taboule is a Mediterranean dish, made from wheat grain and is a very refreshing and healthy salad. I used the coarser grain bulgur, #2. Here goes a posted version and my concoction. After soaking bulgur, squeeze dry and place in a bowl with the mint, parsley (I did not use) , tomato, and green onion. Stir the lemon juice, salt (1/2 tsp) and garlic together and slowly beat in the oil. Stir in the pepper, cinnamon and allspice. Pour the dressing over the salad; toss and serve. Tastes better if you use fresh mint and allow to chill for 3 or 4 hours. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
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