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Side One - Cut Out Below -
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Tabouli
Salad
(adapted
from the original place I found the recipe nearly 25
years ago, Diet for a Small Planet by Frances
Moore Lappe)
Tabouli
is my #1 all-time favorite food. The first time
my husband and I made it, we could not stop ourselves
and ate the entire batch, which the recipe said was
enough for 6! The
quickest way to get started eating this phytochemical-packed
traditional Lebanese dish is buy some at a deli.
My regular grocery store carries Tabouli pre-packaged
in a little plastic tub. It's great to pick up
to eat when traveling. Anyhow, if I have time,
I "doctor it up" after I take it home by adding
more diced tomatoes, sliced green onions with Tops,
and pre-cooked lentils or garbanzo beans.
Most of the time there is enough dressing, but if not,
just add another dash of lemon juice and olive oil.
Now
for making the recipe from scratch (truly the best).
- 1
1/2 cups dry bulgar (buy dry bulgar is in the
health food section of your grocery store or at a
natural foods store)
- 4
cups boiling water
- 1
cup cooked, drained beans - garbanzo, lentil, or small
white beans (can cook from scratch or use canned,
pre-cooked beans from your pantry shelf)
- 2
cups fresh parsley - minced (can use your blender
or food processor for this, or a chef's knife also
works great ). In the summer, I use half parsley
and half fresh mint. Don't worry about the amount
- more is better here.
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Side Two- Cut Out Below -
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Tabouli
Salad (cont.)
- 2
- 3 bunches green onions - sliced, both white and green
parts
- 3
- 4 medium tomatoes, chopped (in the off-season,
I spend the money on the vine-ripened tomatoes for the
best flavor)
- 1/2
cup or more fresh lemon juice
- 1/4
cup extra-virgin olive oil (this is the first
recipe I ever bought olive oil for)
- 1
tsp. salt
Directions:
Pour
the boiling water over the dry bulgar in a medium to large
bowl and let sit ~1-2 hours until water is absorbed.
Drain very well using a colander. Bulgar will now
be light and fluffy. Once
bulgar is done, mix all the ingredients together.
Chill for several hours or overnight.
I
really don't think it is possible to improve my Tabouli
recipe, but here are two modifications that add a twist
without taking anything away: 1) Use
the whole grain quinoa instead of bulgur (I use quinoa
by Bob's Red Mill, which is already washed and ready to
cook). 2) Use lemon balm in place of regular mint. Be
careful if you grow this in your garden as it spreads
like crazy, just like the other mints. Feel free to use
either or both adjustments.
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