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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak - and it wasn't my favorite. Now, with the improved recipe, I could literally live off this stuff - especially when I pare it with Mom's Spanakopita or spread it in my My Favorite Sandwich - Middle Eastern Style! Ingredients:
1/2 cup bulgar wheat (even a third would work) |
2 cups water or 2 cups chicken broth |
4 cups tomatoes, seeded and chopped |
1 bunch green onion, chopped |
1 cucumber, peeled and finley chopped |
1 cup onion, finley chopped |
5 cups fresh parsley, chopped |
1 1/2 cups olive oil |
1 1/2 cups lemon juice |
1/2 teaspoon salt |
Directions:
1. Soak bulgar wheat in 2 cups of water or chicken broth let soak overnight or use boiling water and let soak 1 hour.
2. Rinse and drain wheat in tea strainer and pour in large bowl.
3. Add oil, lemon juice, salt and pepper, stirring well.
4. Add chopped veggies, mix well, cover.
5. Refrigerate 3 hours, stirring a few times.
6. Serve with pita bread.
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