Culinary Corner: Tabouleh
December 7, 2015
Tabouleh
If you find yourself getting tired of traditional salads, try this recipe for a tasty and healthy alternative to the typical side salad you have with your meals.
Total prep/cook time:
1 hour
1 ½ cup coarse bulgar wheat
1 c. Fresh parsley leaves finely chopped
6 oz. artichokes (usually one small jar)
1 tbsp fresh mint finely chopped
1 cucumber peeled, seeded, diced
1 yellow pepper diced
1 small-medium sized onion peeled and diced
3 tomatoes seeded and diced
¼ cup lemon juice
1/3 cup olive oil
½ cup feta cheese
Prepare the bulgar wheat by pouring 1 ½ cups boiling water over the 1 ½ cups of bulgar wheat, mix the water and wheat together, cover and let sit for one hour. This method will leave the wheat slightly undercooked which is desirable because the moisture in the remaining ingredients will soften the wheat further.
While the wheat is steaming, chop all the rest of the ingredients.
Add all ingredients to the wheat, mix and refrigerate for at least one hour before serving.
The left-overs will keep for up to a week in the fridge (though by the week’s end the wheat will get quite soft).