Monday, January 10, 2011

Tabouli (Middle Eastern Salad)


1/2 - 1 cup bulgur
2-4 cups water to cover
1-2 cups chopped fresh parsley (may use part cilantro, chopped)
1/3 cup chopped onion or green onions
1-3 tomatoes, chopped coarsely
1 medium cucumber, chopped
1 garlic clove, minced finely

1/2 cup fresh lemon juice or lime juice
1/4 cup olive oil
1/2 tsp salt or garlic salt, or less
dash or two of pepper
1 Tbsp fresh dill weed (1 tsp dried)
or 1 tsp dried oregano (optional)

1 cup chopped fresh mint
1 cup sliced or chopped mushrooms
1 green pepper, diced
2-3 radishes, sliced
1/2 cup bean sprouts
2 hard cooked eggs, sliced
1-2 stalks celery, chopped
1 large shredded carrot
pita bread
feta cheese chunks

Soak bulgur in water until soft. Chop vegetables finely; stir into the bulgur. Combine dressing ingredients; stir into salad. Chill. Serve on lettuce or in pita bread. Garnish with feta cheese, if desired.

*Recipe by Maureen Curry and Marilynn Berry in the Whole Foods For The Whole Family cookbook by La Leche League International 1981.

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