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MY MOTHER'S TABOULEH


Growing up Lebanese meant tabouleh in the summer.

Mom used herbs from her garden and farm fresh tomatoes and cucumbers.

There are three grinds of bulghur wheat. I like the fine grind, but any of them will work.

Bulghur wheat contains vitamin E and helps keep cholesterol from sticking in your arteries. It’s a great source of fiber, as well. And every one of these veggies has a nutritional value, so eat up!

Traditionally this is served with wild grapevine leaves to act as a scoop, or leaf lettuce, or flat bread.

This is a real "go to taste" recipe. So taste as you go along. This is a wonderful recipe to eat as a main meal, stuffed into pita pockets for lunch, or as a versatile, healthy side dish. Yummm!

1 cup bulghur wheat
4-6 tomatoes, chopped
1 bunche green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped (optional but good)
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
2-4 tablespoons Canola or olive oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about 1/4" water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

 

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