Tabouli - Perfect Dressing |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This recipe came from a friend's cook book. Over here in Australia there are plenty of Lebanese restaurants, and we had just got back from a part of Canada, where there didn't seem to be any. I was desperate for a good tabbouli recipe, and this one - the dressing in particular, is spot on every time. Ingredients:
1/2 cup bulgur (soaked in boiling water for 1-2 hours) |
3 -4 spring onions |
1/3-1/2 green peppers or 1/3-1/2 red capsicum |
1 -2 cup chopped parsley |
1/3-2/3 cup chopped mint (1/3 to 1/2 the amount you are using for the parsley) |
1/2-1 chopped lettuce (if you want) |
1 -2 tomato |
1 -2 tablespoon sliced black olives (if you want) |
2 tablespoons lemon juice |
9 tablespoons olive oil |
1 teaspoon mixed spice |
1/2 teaspoon cumin |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rinse and chop mint and parsley and lettuce (draining well). Mix together.
2. Chop spring onions and tomatoes and olives and add to mixture.
3. Drain as much moisture out of bulgur as possible and add to salad mix.
4. In a separate bowl mix dressing. I really recommend you use the quantities above, then check seasoning before pouring it over the salad.
5. Enjoy!
6. If you don't have bulgur (or bourghul), you can used some cous cous which has soaked in chicken stock. It has the same over all effect, but doesn't have the crunch.
|
|