Dinner today was homemade tabouli, potato salad and beans with franks.
The recipe for the tabouli was given to me by friends who are from Lebanon.
1/4 – 1/2 cup fine bulgar wheat
Juice of 1/2 a large lemon
1 good sized tomato – chopped
2 bunches parsley – snapped then chopped
4 stalks of green onions – chopped
2 tbsp green mint – chopped
1 tsp salt
1/2 tsp pepper
1/2 cup oil
-Rinse the vegetables
-Soak the bulgar wheat in warm water for about 1/2 hour. Drain then add the lemon juice to it and let it soak for another 1/2 hour.
-Put chopped parsley, mint, green onions, salt, pepper and bulgar in a bowl
-Add chopped tomato
-Add 1/4 cup oil, toss
-Add the rest of the oil sparingly, tasting as you go along
This can be made a day ahead by layering all the ingredients (except the oil), put the tomato on top of it all and don’t toss. Refrigerate.
When ready to use, remove from the refrigerator, toss, then add the oil.