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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 3 |
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Ok, so this isn't authentic (I don't think - I am not middle eastern), but it is my adaptation of the Near East brand taboule. I was trying to match the old Broad Street Bakery recipe - which I loved - through supermarket brand taboules and this is what I came up with. It is awesome, I promise - Patrick loves it when I make this. Ingredients:
1 (5 1/4 ounce) package bulgur wheat (i use far east brand taboule, prepackaged, but i am sure any brand will work, but i don't use just p) |
2 tablespoons lemon juice |
1 1/2 tablespoons olive oil |
3 roma tomatoes, chopped |
1 bunch green onion, chopped |
1 (14 1/2 ounce) can chickpeas, washed and drained |
1 tablespoon dried basil |
4 ounces feta cheese, crumbled |
Directions:
1. Prepare taboule according to directions (for Far East, you will boil some water and pour one cup of it into a bowl and empty the contents of the box and the spice package into it; you then let it sit for half an hour, covered, in the refrigerator).
2. Once the taboule has sat and cooled, add the rest of the ingredients and mix well.
3. Let chill, covered, in the refrigerator for several hours and you are finished!
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