Tabouli with Garbanzos recipe

[Guest guest]

This recipe has complete protein built in with the garbanzos complementing the

bulgur.

Mint is traditional in tabouli, but it's optional in this recipe; I

personally don't like parsley, so I've minimized its amount.

Make this ahead of time and you needn't soak the bulgur in boiling water---just

add

enough water to the vinagrette to cover the bulgur by an inch and let set

overnight. I soak

the dry garbanzos overnight in water and cook the next day since I don't have a

pressure

cooker and I don't like canned garbanzos.

 

1 cup garbanzos, washed and picked over.

4 cups water

1 1/2 cups raw bulgur or 3 cups cooked

1 cup boiling water (if using raw bulgur)

Juice of 1 lemon

1/2 cup vinegar

1 clove garlic, minced or put through a press

1 teaspoon prepared mustard

Salt & pepper

1/2 teaspoon ground cumin

3/4 cup olive oil

1 bunch, preferably more, green onions, sliced (use both the green & white

parts)

1/2 cup minced fresh parsley

1/2 cup minced fresh mint (optional)

2 tomatoes (or more), chopped

1 cucumber(or more), peeled and diced

 

 

Pressure cook garbanzos in 4 cups water at 15 pounds; or soak overnight and cook

on

stove in 3 Qt pan 'til crunchy soft.

If using raw bulgur, place in bowwl and pour on boiling water.

In a small bowl, mix the lemon juice , vinegar, garlic, mustard, salt, pepper

and cumin.

Whisk in the oil and pour dressing over the bulgur.

Prepare the remaining vegetables. Add cooked garbanzos, bulgur mix and serve.

Or chill

and serve later.

 

 

From " Fast Vegetarian Feasts " by Martha Rose Shulman

*****************************************************************

I personally like a colorful tabouli, so I add a LOT of tomatoes and green

onions (esp. the

green part)

[Guest guest]

This sounds great. Thanks for finding the recipe

and taking the time to share it here.

 

~ PT ~

 

There are no passengers on Spaceship Earth. 

We are all crew. 

~Marshall McLuhan, 1964

~~~*~~~*~~~*~~~>

, " ddog2771 " <brighter wrote:

>

> This recipe has complete protein built in with the garbanzos complementing the

bulgur.

> Mint is traditional in tabouli, but it's optional in this recipe; I

> personally don't like parsley, so I've minimized its amount.

> Make this ahead of time and you needn't soak the bulgur in boiling

water---just add

> enough water to the vinagrette to cover the bulgur by an inch and let set

overnight. I

soak

> the dry garbanzos overnight in water and cook the next day since I don't have

a

pressure

> cooker and I don't like canned garbanzos.