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Home Grown Recipes
Tabouli Salad
The assertive and clear flavours of garlic, lemon, parsley and mint carry this traditional Middle Eastern salad without any added oil. The amount of parsley in tabouli can vary greatly. Traditionally, tabouli is mostly parsley with just a smattering of bulgur for texture and colour. Although a generous amount of parsley is a must, we have given a wide range in this recipe so you can adjust it to your taste.
1 1/2 cups boiling water
1 cup bulgur
1/3 to 1/2 cup fresh lemon juice
1 garlic clove, minced or pressed
1 to 3 cups chopped fresh parsley
4 scallions, chopped
3 tomatoes, diced
1 cup drained cooked chickpeas
salt and ground black pepper to taste
chopped fresh mint to taste (optional)
1. In a large bowl, pour the boiling water over the bulgur. Cover tightly and set aside for 20 to 30 minutes.
2. Meanwhile, in a seperate bowl, stir together 1/3 cup of lemon juice and the garlic, parsley, scallions, tomatoes, and chickpeas.
3. When the bulgur has absorbed the water and softened, stir it with a fork to fluff the grains. Toss the lemon-vegetable mixture with the bulgur, and add salt and pepper and mint, if you like to taste. Tabouli tastes best after sitting refrigerated or at room temperature for 1/2 hour to 2 hours so the flavours blend thoroughly. Add more lemon juice to taste before serving.

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