Tabouleh

Name: Tabouleh
Ingredients: 1/2 cup medium grain bulgur; 1 1/4 cups water; 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches; 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,; 1/4 cup green onions chopped, white and some of the green, about 2 green onions; 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves; 1/4 cup freshly squeezed lemon juice; 1/4 teaspoon minced garlic; Pinch kosher salt; 1 tablespoon extra-virgin olive oil

10 ingredients

13 steps

Ingredients

1/2 cup medium grain bulgur
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil

Directions

1

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat.
2

Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender.
3

Pour off any remaining liquid.
4

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil.
5

Taste and adjust seasonings.
6

In a large salad bowl, toss together parsley, tomatoes, green onions and mint.
7

Add bulgur.
8

Pour dressing over salad, toss to combine.
9

Taste and adjust seasonings.
10

Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
11

Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
12

Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.
13

Morph 4: Serve as a small side salad with fish.