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| TABOULEH | |
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2 cups water 1 cup bulgar 2 teaspoons chopped mint 1 chopped tomato 1 teaspoon olive oil 1 teaspoon lemon juice Put bulgar and water in a saucepan. bring to a boil. Simmer 5-10 minutes. Let cool and mix in mint, tomato, oil and juice. Serve. | |
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2. most tabouleh preparations use parsley and mint in equal proportions - and a lot more than recommended above - at least 1/4 cup packed leaves of each for 1 cup bulgar (which swells to three cups if prepared as above.)
3. Simply soaking the cup of bulgar in 2 cups of water overnight (or for at least 4 hours) will also tenderize it (and is the traditional method), but the boiling technique described above works as well, and definitely saves time if you haven't planned ahead.