Tabouli is the
ideal summer complement to almost any plate. It is lighter than
potatoes or rice, and adds a great refreshing element. The following
recipe serves 8:
In a large
bowl put 2 cups medium size bulgur and pour over 4 cups boiling water.
Stir well and cover bowl with a lid or with foil. Let stand for about ½
hour then drain in a sieve until no longer wet. To assure that it is
completely dry, spread the bulgur out onto a paper-towel lined tray.
Set aside while chopping vegetables.
Finely chop the following:
4 cups fresh parsley, stems and all
2 cups fresh mint leaves
8 large or 12 medium tomatoes
2 bunches green onions
1 medium red onion
4-6 cloves garlic
Return the bulgur to the bowl and mix together with the vegetables.
In a small bowl whisk together 1/2 cup fresh lemon juice, 1 cup Apollo
Sierra olive oil, ¾ teaspoon salt and about ½ teaspoon freshly ground
black pepper. Mix into the bulgur and taste to assess whether you need
more lemon juice, oil or salt. Remember not to make it too lemony if
you wish to enjoy your wine.
Chill for several hours before serving.
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