Dirty Martini
November 15th, 2004, 10:34 PM
Super Tabbouleh
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 1/2 c. dry bulgur
2 c. boiling water
1 1/4 tsp salt
2 med tomatoes, diced
1 c. parsley, chopped
1 sm. carrot, grated
1 sm. green bell pepper (capsicum), diced
1 sm. cucumber, diced
2 green onions, sliced
1 15-oz can chickpeas, drained & rinsed
1/2 c. lemon juice
salt & pepper to tasted
1 tsp garlic powder (or 1 small clove, minced)
pinch fresh mint (optional)
3 Tbsp olive oil
Instructions:
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In a large bowl, mix the bulgur, water, and salt. Set aside & let sit for 20 minutes.
In another bowl, combine the tomatoes, parsley, carrots, bell peppers, cucumber, green onion, and chickpeas. Add lemon juice, garlic, pepper, mint, and oil to bulgur.
Add the veggie mixture to to the bulgur once it is done and mix very well.
Refrigerate for at least an hour.
Additional comments:
-----------------------------------------------------
This recipe was inspired by the UC Davis Coffeehouse cookbook, and is a great alternative to traditional tabbouleh if you're not a huge fan of parsley.
I usually cut this recipe in half, as it makes a LOT.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 1/2 c. dry bulgur
2 c. boiling water
1 1/4 tsp salt
2 med tomatoes, diced
1 c. parsley, chopped
1 sm. carrot, grated
1 sm. green bell pepper (capsicum), diced
1 sm. cucumber, diced
2 green onions, sliced
1 15-oz can chickpeas, drained & rinsed
1/2 c. lemon juice
salt & pepper to tasted
1 tsp garlic powder (or 1 small clove, minced)
pinch fresh mint (optional)
3 Tbsp olive oil
Instructions:
-----------------------------------------------------
In a large bowl, mix the bulgur, water, and salt. Set aside & let sit for 20 minutes.
In another bowl, combine the tomatoes, parsley, carrots, bell peppers, cucumber, green onion, and chickpeas. Add lemon juice, garlic, pepper, mint, and oil to bulgur.
Add the veggie mixture to to the bulgur once it is done and mix very well.
Refrigerate for at least an hour.
Additional comments:
-----------------------------------------------------
This recipe was inspired by the UC Davis Coffeehouse cookbook, and is a great alternative to traditional tabbouleh if you're not a huge fan of parsley.
I usually cut this recipe in half, as it makes a LOT.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.