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Posted By archives On June 10, 2011 @ 8:44 am In Salads | 3 Comments
Recipe adapted by: Susan Voisin
This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.
For authentic-tasting tabouli, use olive oil, but people following a fatfree diet may use one of the substitutes mentioned.
3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from cooking chickpeas*, or reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice and blend thoroughly. Add to wheat mixture and mix well. Chill. Serve and enjoy.
*I always serve this with hummus, so I use the chickpea liquid.
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