Casablanca: Tabouli Salata

Tabouli

Introduction

Strictly speaking Tabouli is a dish of the Eastern Mediterranean and Middle East, and not a part of traditional Moroccan cuisine. Nevertheless, it is a delicious addition to our appetizers, giving a bit of cool crunch and lemon zing. The proportion of bulgur wheat to the other ingredients varies from recipe to recipe. Most tend to lean on the parsley, using the bulgur as an accent for texture. I like more bulgur, considering it to be an equal player. When building your salad feel free to experiment with the proportions.

Ingredients

  • 1 large bunch Flat Leaf Parsley
  • 1 small bunch Fresh Mint
  • 1 Bunch (4 - 5) Scallions
  • 2 medium Tomatoes
  • 1 cup of medium bulgur (cracked wheat)
  • 1 Lemon
  • 1/3 C Olive Oil
  • Salt and Pepper

Directions

Measure about 1 cup of bulgur wheat and place it into a bowl.

Measure about 1 cup of bulgur wheat and place it into a bowl.

Pour 1 C boiling water over the Bulgar.

Pour 1 C boiling water over the Bulgar. Let it stand for about 20 - 30 minutes, until the most of the water has been absorbed. Pour off excess water.

Using a food processor, chop a small bunch of fresh mint.

Using a food processor, chop a small bunch of fresh mint. You want to end up with about a half a cup.

Using a food processor, chop a large bunch of fresh, flat leafed parsley.

Using a food processor, chop a large bunch of fresh, flat leafed parsley. You want to end up with about two cups of parsley.

Chop 4 tomatoes.

Chop 4 tomatoes.

Now chop the bunch of scallions.

Now chop the bunch of scallions.

Add the ingredients to the bulgar.

Add the following to the bulgur:

  • 2 C Chopped Parsley
  • 1/2 C Chopped Fresh Mint
  • the chopped Tomato
  • the chopped Scallion
  • Juice of 1/2 Lemon
  • 1/3 C Olive Oil

 

Blend, chill, and serve.

Blend it all together. Add Salt and Pepper, and more Lemon Juice to taste. Chill and serve.

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