Tabouli

(Adapted from The Moosewood Cookbook)

Note: You should begin to soak the bulgar at least 3 hours before serving time.  It needs to thoroughly marinate and chill.

 

1 cup dry bulgar wheat                         

1/4 cup good quality olive oil

1 cups boiling water                        

Freshly ground black pepper to taste

1 tsp. salt

2 medium tomatoes, diced

1/4 cup fresh lemon and/or fresh lime juice

1 packed cup chopped parsley

1 heaping Tbsp. crushed, fresh garlic

1 cup feta cheese, for garnish

cup chopped scallions, including greens

Kalamata olives, for garnish

tsp. dried mint

 

 

Combine bulgar, boiling water, and salt in a bowl.  Cover and let stand 15-20 minutes, or until bulgar is chewable.

 

Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2-3 hours.

 

Just before serving, add the vegetables and mix gently.  Correct seasonings.

 

Garnish with crumbled feta cheese and pitted olives, and serve.  Makes 6-8 servings