This is a perfect summer day side dish. It’s fresh. It’s healthy. And it can be toted to a picnic worry free, since there’s no mayonnaise in the dressing.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
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Tabbouleh
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| 3/4 cup bulgur wheat 4 firm tomatoes, chopped 3 scallions, finely chopped 6 tablespoons fresh lemon juice |
5 tablespoons extra-virgin olive oil 6 tablespoons chopped fresh parsley 1/4 c. chopped fresh mint salt and pepper to taste |
Place the bulgur in a bowl. Cover with boiling water and let stand for one hour. Drain well and squeeze out excess water. Place the bulgur in a bowl and add the tomatoes and scallions. Combine the lemon juice, olive oil, parsley, mint, salt and pepper in a small bowl and mix well. Pour over the bulgur mixture and mix well. Refrigerate, covered, for several hours to overnight.
Yield: 4 servings
3 Comments
Patricia Means
I love your larger catalogue. I can see the items better. Thanks for sending it to me.
Joyce Foister
What can you substitue for the Bulgur Wheat? I am allergic to wheat. It sounds so good.
Keepsake Quilting
Hi Joyce,
If you are able to eat other grains or rice, you could try substituting the same amount of another cooked grain. Since you are allergic to wheat, many of the grains listed here would work well: http://bit.ly/1fdJOA1
Or, you could try a grain-free version of tabbouleh and try substituting riced cauliflower as seen in these two recipes: http://bit.ly/18VhmkP or http://bit.ly/1dI5OoO
Hope this helps!
~Betsy