Tabouli Salad
Bulgar wheat and parsley in a lemony dressing
Equipment
- 1 food processor
- 1 tea pot to boil water
- 1 four cup measuring cup
- 1 large heat proof bowl to mix the tabouli
Ingredients
- 1 package mint tea
- 1 cup bulgur wheat
- 1 cup boiling water
- 1 teas. salt
- 1 teas. pepper
- 1 or 2 cloves garlic
- 1/4 to 1/3 cup lemon juice bottled or fresh
- 1/3 cup good olive oil
- 1/2 cup chopped green onion
- 3 cups parsley, packed. Leaves picked off the stems, 1 large bunch
- 1 large carrot, roughly chopped
Instructions
- Add 1 cup of boiling water to 1 cup of bulgur wheat and 1 bag of mint tea leaves that you have emptied in with the bulgur. Cover and let it sit for up to 1 hour, or until it has absorbed all the water and is not crunchy.
- Pick the leaves off the parsley (do not use the stems) and stuff it into a 4 cup container until you have 3 cups. Finely chop in the food processor (5 to 8 pulses.)Add it to the bowl with the bulgur wheat.
- In the processor add the garlic cloves, the green onions that you have roughly chopped. Add the oil and 1/4 cup of lemon juice. Process until fine.Add it to the bowl with the bulgur wheat and parsley.
- Roughly chop the carrot and put it in the food processor. Chop until you have even fine pieces. Add it to the rest of the ingredients in the bowl and mix. Taste and see whether it needs any more lemon juice. Add another TBLS. if it's not lemony enough for you.
- Chill in the refrigerator until ready to serve.