Friday, July 2, 2010

Tabouli de Gregorio

I'm a big big fan of tabouli as a salad and as a condiment for other things.  The other night I started with a recipe from Great Party Recipes and tweaked it for my own preferences.

  • 1 1/2 cups cracked wheat (bulgur)
  • 1 1/2 cups very hot salted water 
  • 1 cucumber, chopped
  • 2 small tomatoes, chopped
  • 1 bunch green onions, (8) sliced
  • 1/4 cup fresh chopped mint
  • 2 cups fresh chopped parsley
  • 1 clove garlic, minced
  • 3/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
Soak the cracked wheat in the hot salted water until it is al dente, it should basically absorb most of the water (~30 minutes).   Drain any excess water and squeeze dry.  Set aside to chill.

Prepare the herbs and vegetables in one bowl, and Dressing in another. My preference was to make this a little less minty than the source recipe, and the dressing is more tart ( personal preference).  I also whiz the dressing with my immersion blender.

Stir everything together in a bowl and serve, either chilled or at room temperature.

A number of people prefer rinsed the bulgur wheat, instead of the cracked wheat; it has a different texture, I'm fine either way. Next time I'm going to try adding a minced and seeded jalapeño to the mix for a little extra kick.

More Later....

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