I use different veggies for this recipe depending on what is in season. Right now, summer tomatoes are abundant, at least in our neighbor's yard (I'm a terrible gardener), so summer tabouli is on the menu.
Made this great dish this weekend. It made a ton of salad, and all the amounts I'm going to give are approximations for this particular batch; use what you have on hand, though. It's a very forgiving recipe. During the winter, I use a whole different set of vegetables, but there's nothing like making salad out of summer tomatoes and fresh corn. 1 cup bulgur wheat boiling water fresh tomatoes, diced (for this amount, I used around 2 cups of cherry tomatoes) cucumber, diced (I use either English or Persian cucumbers and don't peel them; you can peel if you want) scallions (I usually use however many are in the bunch) fresh corn cut from the cob (I used 1 ear) bell peppers, diced (I used 1 whole red pepper) fresh herbs, anything you like (this time, I used a small bunch each of cilantro, mint, and basil; parsley is also traditional), chopped finely lemon juice (juice of 1 lemon for this amount) salt to taste (I used less than 1/2 teaspoon, but you can leave it out) In a bowl, rinse and drain the bulgur a few times until the water runs almost clear. Pour boiling water over the bulgur to cover. Let stand while you chop the veggies, or for 30 minutes if the veggies are already chopped. Place bulgur into a fine mesh strainer and squeeze the water out, then add to the remaining ingredients. 3 cups tomatoes (I used halved cherry tomatoes, but any good chopped fresh tomato will do)
2 large sweet mangos, diced 1 bunch cilantro, chopped 3 large or 6 small scallions, chopped finely 1 jalapeno, seeded and minced, or to taste juice of 1 large lime 1/2 tsp salt, or to taste 1 clove garlic, grated Mix in a big bowl. The end. |
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