Pam's Tabouli / Taboulleh
Karl Strasser made this recipe using Quinoa and loved it. Thanks for trying it and adding your photos, Karl!
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- 1 c
- cracked wheat ( i prefer medium bulgur #2)
- 3 to 4 c
- hot tap water
- 2 bunch
- fresh parsley, either curly or flat italian, minced very finely
- 1 large
- ripe tomato , diced into fine dice (1/4 to 3/8 inch dice)
- 1 medium
- cucumber, peeled and diced similar to tomato size, deseed if the seeds are large and tough.
- 3 to 5 medium
- scallions, chopped, white and part of green also
- 10 to 12
- spearmint leaves, minced very finely
- 1 small
- clove of garlic minced or 1/8 tsp garlic powder (optional but good)
- 1/2 c
- fresh lemon juice
- 1/3 to 1/2 c
- olive oil, extra virgin
- 2 to 3 tsp
- white wine vinegar (to taste)
- salt and pepper (to taste) can use seasoned salt if desired
1Put cracked wheat in a medium bowl and cover with hot water. Set aside for at least 20 minutes to let wheat absorb most of the water.
2While waiting for wheat to absorb, chop all the vegetables (if using fresh garlic, add it now) and put into a large non-reactive (glass, plastic, or stainless steel) bowl. Chop parsley and mint very fine and add to veggies in the bowl. Add lemon juice and olive oil, stir.
3When ready to make salad, drain wheat through a fine sieve, and squeeze out any excess water. Should not be really "dry" or "soggy", just well drained.
Add wheat to the bowl with the veggies and lemon juice and toss to mix well. Add salt and pepper to taste (if using garlic powder, add it here). Again, stir and taste for seasonings. I recommend that you make this a day in advance and let it meld covered, overnight in the fridge.
When ready to serve, stir in the white wine vinegar and adjust seasonings which may have mellowed (or not)with storage. I like to serve this with lemon butter and thyme roasted chicken, mixed roasted veggies and warm flat bread.