Tabouli (pronounced: tuh-boo-lee) is a Middle Eastern wheat salad. is a Levantine salad traditionally made of bulgur, finely chopped parsley and mint, tomato and spring onion, seasoned with lemon juice and olive oil
It is eaten cold and is a terrific substitute for a potato or rice dish. It needs to chill for at least 1 hour before serving. It’s actually best to make it the day before serving so that all the flavors blend together.
Most of the ingredients in tabouli are virtually fat free. The bulgur wheat used as the basis of the dish contains no cholesterol and has less than 0.1 percent fat.
The herbs, tomato and onion added to the bulgur in taboule are likewise almost fat free. The olive oil used as a dressing does add a relatively small amount of fat to the dish, but the fat in olive oil is unsaturated. Saturated fat is believed to be the most harmful to your overall health.
2-3 California Endives
4-5 large rosettes of cauliflower
1 red bell pepper
1 Cup green peas fresh
½ Cup fresh parsley
2 tomatoes, finely chopped
1/r Cup fresh mint leaves finely chopped
¾ Cups bulgur or couscous
1 Tablespoon lemon juice
A dash of salt
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed.
Add the chopped cauliflower, red bell pepper, green peas, parsley, tomatoes, mint and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well.
Spoon into endive boats. Chill. Serve and enjoy!
15 Poppy House Road
Rio Vista, California 94571