Guest guest Posted July 3, 1999 Report Share Posted July 3, 1999 * Exported from MasterCook * Tabouli Recipe By :Mollie Katzen, " Moosewood Cookbook " Serving Size : 6 Preparation Time :0:00 Categories : " Sent " Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 1 1/2 cups boiling water 1 1/2 teaspoons salt 1/4 cup fresh lemon juice -- and/or lime juice 1 teaspoon garlic -- crushed 1/2 cup chopped scallions -- include greens 1/2 teaspoon dried mint flakes 1/4 cup olive oil -- (good quality) fresh black pepper 2 medium tomatoes -- diced 1 cup fresh parsley -- chopped and packed *OPTIONAL* 1/2 cup cooked chickpeas 1 chopped green bell pepper 1/2 cup coarsely grated carrot 1 chopped cucumber -- or summer squash You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill. Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours. Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with feta cheese and olives. - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 10g Total Fat; (40% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 552mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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