Sunday, January 10, 2010
Tabbouleh is one of my favorite salads, it is so fresh with herbs and vegetables and so refreshing with it's lemony dressing. It is a great recipe since you can add whatever herbs and vegetables that suit your mood. This is the basic recipe but feel free to add more or less of the herbs, or your favorite vegetables
11/2C bulgur wheat (I used couscous- 1C)
1 large bunch of green onions thinly sliced
1 medium cucumber finely diced
3 tomatoes diced in small cubes
1/2 tsp ground cumin.. or to suit your taste
1 bunch fresh Italian parsley chopped
1 bunch mint chopped (optional)
1 bunch cilantro chopped (optional)
juice of 1 or 2 lemons to taste
4Tbsp olive oil
salt and pepper to taste
If using bulgur wheat: pick over the bulgur to remove any debris. Place in a bowl, cover with cold water and soak for about 30 minutes. Drain well and put into bowl. If using couscous: pour boiling water (equal parts couscous and water) over the couscous and let sit for 5 minutes. Fluff with fork and put into bowl.
Add the green onions, cucumber,tomatoes,cumin, parsley,mint, cilantro,lemon juice, oil and salt to the bulgur or couscous and toss well. Chill well.
The Tabbouleh can be garnished with olives, lemon wedges, tomato wedges, cucumber spears. It can be served atop romaine lettuce with plain yogurt on the side. I also like it tossed with a couple of chili peppers thinly sliced just for a little kick.
This is such a tasty salad and so easy to prepare, you must try it. It makes a great lunch salad or a good salad with almost any main course.
Please go to Sacramento Spice and Cooking Schmooking and see what my fellow bloggers have for their Sundays with Marlena.