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Mom’s Tabouli
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Description
My mother’s recipe for tabouli (or is it tabbouleh?) is fresh and light but, at the same time, substantial.
Ingredients
- 2 cups Bulgur, Or Cracked, Wheat
- 2 cups Water, Boiling
- 1 Onion, Diced
- 3 Roma Or Plum Tomatoes, Diced
- 1 can (14 Oz. Size) Black Olives, Sliced, Diced Or Chopped
- 1 bunch Fresh, Flat-leaf Parsley, Finely Chopped
- ¼ cups Fresh Mint, Finely Chopped
- 1 cup Fresh Squeezed Lemon Juice
- ½ cups Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Garlic Powder
- 2 teaspoons Oregano, Dried
- 1 dash Cayenne Pepper
Preparation
Soak bulgur in the boiling water for about 1/2 hour, or until water is absorbed.
Chop onion, tomato, olives, parsley and mint, then toss with prepared bulgur.
Mix dressing (lemon juice, olive oil, salt, garlic powder, oregano, cayenne) in a jar with a lid and shake well. Pour dressing over salad and toss well.
You can serve this immediately at room temperature, or chilled, or even better, the next day. The longer the bulgur has to soak up the dressing, the better.
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