Food
Tabouli
By Yankee Magazine|Sep 21 2007|
Another good change-of-pace hors d’oeuvre — and an easy one to prepare. The mint reveals its Lebanese origin.
Yield
Ample hors d'oeuvre for 4.
Ingredients
1 cucumber, finely minced
4 stalks celery, minced
2 small tomatoes, minced
1 large bunch Italian parsley, finely minced
1/2 cup coarse bulgur wheat, soaked in about 1/2 cup water for 1 hour and squeezed dry
2 cloves garlic, pressed, or 1/4 teaspoon garlic powder
1/2 cup olive oil
Juice of 2 fresh lemons
2 tablespoons dried or 4 tablespoons fresh spearmint
4 green onions, with stalks, minced
Instructions
Mix all ingredients in a large bowl and let sit in refrigerator 1 hour or longer before serving.
