Tabouli Salad
By: Curt
Published: Sunday, February 14, 2010 - 12:32am

Ingredients




cup boiling water
1 cup bulgur
cup fresh lemon juice
1 clv garlic, minced
1 cup chopped fresh parsley, or more if needed
4 scallions, chopped
3 tomatoes, diced
1 cup garbanzo beans, canned, drained
salt and pepper, to taste
chopped fresh mint, to taste

Preparation

1 In a large bowl, pour the boiling water over the bulgur. Cover tightly and set aside 20 - 30 minutes. In separate bowl, stir together 1/3-cup lemon juice, garlic, parsley, scallions, tomatoes and chickpeas. When the bulgur has absorbed all the water, stir it with a fork to fluff the grains. Toss the lemon-vegetable mixture with the bulgur and add salt & pepper & mint to taste. 2 Tabouli tastes better after having sat 30 minutes to 2 hours either refrigerated or at room temperature to blend the flavors. Add more lemon juice to taste just before serving. 3 Description: The assertive and clear flavors of garlic, lemon, parsley and mint carry this traditional Middle Eastern Salad without any added oil.