Saturday, September 15, 2007

Tabbouleh, on the Fly

This is my own take on tabbouleh, which my dad really liked.

serves 2-4


1/2 c. bulgar wheat
1/2 c. water
1/8. c. olive oil, +2T
1/4 c. diced cucumber
1 finely grated carrot
dill weed, pinch
celery seed, pinch
salt, to taste
1/2 t. brown sugar
1/2 clove garlic, minced
garlic powder, to taste
1/4 c. scallions, chopped
1/2 lemon, juiced

1. Mix bulgar wheat, 1/2 c. water, 1/8 c. olive oil, and lemon juice together in a bowl. Let stand at least one hour or until liquid is fully absorbed. Fluff with fork.

2. Add more lemon juice, 2 T. olive oil and mix. Mix in dill weed, celery seed, salt, garlic powder, and brown sugar. Then mix in the grated carrot. After that, fold in the cucumber, scallions, and garlic. Season to taste. Enjoy.

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