Home | Veggie Table - Show #26

Veggie Table - Show #26

Tabouleh

• 1 cup (250 mL) -- Dry bulgur wheat
• 1-1 ½ cups (375 mL) -- Boiling water (with 1-1 ½ tsp salt)
• ¼ cup (50 mL) -- Fresh lemon juice (or to taste)
• ¼ cup (50 mL) -- Olive oil
• 2 -- Medium cloves garlic, minced
• 1 cup (250 mL) -- Packed cup, minced parsley
• 10-15* -- Fresh mint leaves, minced
  (* or 1-2 tsp (5-10 mL) -- Dried mint)
• 2 -- Medium-sized ripe tomatoes, diced
• 1 - 19 oz (475 mL) -- Can of chickpeas, drained & rinsed
• 1 -- Cucumber, diced
• To taste... -- Black pepper

Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender and all the water is absorbed (approx. 20-30 minutes). Add salt, lemon juice, olive oil, garlic and black pepper. Mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving (overnight is optimal). About 30 minutes before serving, stir in the remaining ingredients and mix well. Serve cold with warm wedges of toasted pita bread.