Tabouleh Middle Eastern Salad
"Divine Summer Recipe, With Bulgar, Chickpeas, Fresh Veg..."
INGREDIENTS
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1 c. bulgar wheat
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1 c. boiling water
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1/2 tsp salt
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1/3 c. toasted pine nuts - can substitute walnuts. Toast in a dry frying pan or in the oven, med. low temp. Keep your eye on them!
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1/4 c. currants, soaked ten minutes, and drained (Use raisins, if you can't find currants, but it's not the same taste)
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1/4 c. olive oil
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1 clove garlic, OR a tiny pinch of asefetida (hing) if you don't like garlic
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1 med. cucumber, peeled, quartered, and chopped, approx. 1 cup
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1 large tomato, quartered, seeded and chopped, approx. 1 cup
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1/4 c. minced fresh mint or basil, or 1 Tbsp. dried
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1/4 c. minced fresh parsley
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1 Tbsp. each chopped fresh oregano and marjoram OR 1 tsp dried
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1 to 1 1/2 c. cooked garbanzo beans. *See cooking directions below. If you use canned beans, drain and rinse well
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1/4 c. lemon juice
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Salt and pepper to taste
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6 large lettuce leaves
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