“Tabouli” stems from an Arabic word meaning “seasoning.” This recipe is nothing short of delicious and oh-so-easy to prepare! A healthy and quick lunch or dinner is just minutes away!
|Bulgur wheat*||½ Cup|
|Green onions||½ Bunch|
|Olive oil||1/3-1/2 Cup|
|Salt||1 Teaspoon or as desired|
|Black pepper||1/8 teaspoon|
|Cinnamon (optional)||1/8 teaspoon|
* bulgar wheat, in some stores, will come in different levels of coarseness. For best results, look for ground bulgar. If you can’t find it, the regular version will do.
- Wash bulgur with water and drain well.
- Add the juice of the above lemons to bulgur. Set aside. (Bulgar will “cook” in the lemon juice)
- Wash the vegetables.
- Cut the tomatoes into small cubes and add to the bulgur and mix.
- Mince the parsley, mint and green onions then add to the tomato/bulgur mix.
- Add salt, spices and olive oil to above mixture and mix.
Tabouli may be served w/lettuce or cabbage leaves (as a wrap).
By Abir Sami Farhat-Wood