Recipe Collection
Recipe Collection |
|
Recipe: Tabouli
Categories: Appetizers, Rice, Mcdougall
Yield: 4 Servings
1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked
Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors.
HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|