Wednesday, January 10, 2007

A vat of Tabouleh

... and an award in "ugly food photography". Yuck. But tasty (it better be, since that's what we'll be eating for the next three days - I poured the whole package of couscous into the boiling water instead of only half of it).

Since SOMEBODY doesn't like tomatoes and cucumbers, I chopped up carrots, zucchini and yellow squash instead and then made the usual dressing with lots of olive oil, lemon juice, salt, pepper, chopped parsley, mint and green onions.

This is a filling, healthy meal, which also goes well with seafood - we had the Tabouleh with some
baked fish tonight, maybe some shrimp tomorrow.

Here's a more traditional recipe:

Tabouleh

1 cup bulgur, 1 cup boiling water, 1 cup chopped parsley, 1 medium onion, diced, 2 cups chopped tomatoes, ¼ cup chopped coriander (optional), sprig fresh mint, chopped, ¾ cup lemon juice, ½ cup oil, salt to taste, pepper to taste

Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur and let stand 30 minutes, or until all water is absorbed. Combine bulgur with vegetables, lemon juice, oil, salt and pepper.

Refrigerate, covered, a few hours or overnight. Serve cold.

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