All content copyright Katrina Hall 2008 through 2017

Tuesday, July 1, 2008

fresh! tabouli with chopped mint & crispy veggies



This is such a delicious salad to eat on a hot night - loaded with fresh, choppped herbs and vegetables, and simply dressed with fresh lime juice and olive oil.
The recipe comes from my old herb group in this small town - a large group of mad herb gardeners who spent most of the gardening months swapping plants, rooting tiny sprigs, and yes - even digging up a coveted , and ancient, daylily or trillium - in the dark.
To make:
1 cup bulgar
1 cup boiling water
Cover bulgar with boiling water, fluff with fork, and leave to absorb the water for a half hour.
Add:
3 diced Roma tomatoes
1 peeled and diced cucumber
4-5 diced radishes
1/2 cup chopped parsley
1/2 cup chopped mint
1/2 cup sliced scallions
1/3 cup snipped chives
Dress with:
1/4 cup olive oil
1/4 cup fresh lime juice
salt and freshly cracked pepper
Fresh - and healthy!

2 comments:

Andrea said...

I'm addicted to this stuff. Used to get it from Lebanese cooks in Saudi Arabia, and man was it good! I could make a meal out of this salad, a bowl of hummus, and a pita.

katrina said...

Andrea - you're the second person in two days that mentioned the Lebanese tabouli - apparently, it's often not made with mint, and has twice the lemon or lime juice I use! With this hot and humid weather, hummus and tabouli in a pita sounds like the perfect meal!