recipe- Tabouli Moosewood Salad

[Guest guest]

Here is how I make tabouli [tabouleh] salad:

 

Adapted from the Moosewood Cookbook:

 

1 cup bulghar wheat

1 1/2 cups boiling water

1 tsp salt

1/4 cup lemon juice

1/4 cup good olive oil

*lots* of minced garlic (the recipe calls for 1 heaping tsp, but I use more)

1 tsp dried mint

freshly ground black pepper

2 tomatoes, diced

chopped green onions (including the green stems)

chopped olives

parsley (optional, in my opinion)

any other chopped veggies you care to add....

The Moosewood recomments cooked chickpeas, coarsely grated carrot, chopped green

pepper, and chopped cucumber or summer squash as additional veggiesfor the

tabouli.

 

Soak the wheat in the boiling water and salt for 15 to 20 minutes. Meanwhile,

mix the

lemon juice, olive oil, garlic and mint. Pour this mixture over the soaked wheat

and mix

thoroughly. Let this marinate in the refrigerator for at least 3 hours. Before

serving, add

remaining ingredients.

 

-Shared by Gaia

[Guest guest]

Like I said above, I like tabouli that's pretty (i.e. colorful) so the carrot

sounds like a good

idea even if just for the orange color. Maybe even some of that purple

cabbage??????

 

, " Gaia " <nephilim9000 wrote:

>

> Here is how I make tabouli [tabouleh] salad:

>

> Adapted from the Moosewood Cookbook:

 

> The Moosewood recomments cooked chickpeas, coarsely grated carrot, chopped

green

> pepper, and chopped cucumber or summer squash as additional veggiesfor the

tabouli.

 

> -Shared by Gaia

>

[Guest guest]

I really like the purple cabbage idea.

But I would probably just serve some

shredded on the side for people to sprinkle

on their servings; purple cabbage tends to

bleed out the color when mixed with a

marinade for a long time. It could still be

sort of interesting to have purple-tinged

tabouli salad though. *lol*

 

~ PT ~

 

" Sell a country? Why not sell the air, the great sea,

as well as the earth? Did not the Great Spirit make

them all for the use of his children? "

~ Tecumseh, SHAWNEE

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

 

, " ddog2771 " <brighter wrote:

>

> Like I said above, I like tabouli that's pretty (i.e. colorful) so the carrot

sounds like a

good

> idea even if just for the orange color. Maybe even some of that purple

cabbage??????

[Guest guest]

Anecdote: I remember searching for some kind of spaghetti-like seaweed for some

dish

(but can't remember the dish).

It was a somewhat interesting look, but I can't justify the $$$ since it didn't

add to the

taste as I remember.

I've always liked carrots since they're relatively cheap and accomplish the same

color-

boost.

The purple cabbage is similar, but maybe it'd be better as a last minute

addition.

 

Might be a cool idea to have a tabouli buffet where the main dish was in a

central bowl

and a variety of add ons were in surrounding bowls???

 

With an ice sculpture....of a stalk of wheat.........OK, maybe that's going TOO

far.

 

, " ~ PT ~ " <patchouli_troll

wrote:

>

> I really like the purple cabbage idea.

> But I would probably just serve some

> shredded on the side for people to sprinkle

> on their servings; purple cabbage tends to

> bleed out the color when mixed with a

> marinade for a long time. It could still be

> sort of interesting to have purple-tinged

> tabouli salad though. *lol*