Tabbouleh
Years ago, I developed a passion for mint and planted it in patches around my garden. Peppermint, spearmint, and lemon-scented mint have taken over like weeds. But unlike most weeds, they’re delicious in tabbouleh.
Ingrediënten
- 3 cups cooked bulgur
- 4 plum tomatoes cored and diced
- 1 small cucumber peeled and diced
- ½ cup chopped fresh mint leaves
- ½ cup chopped red onion optional
- ½ cup finely chopped scallions
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
Instructies
- Combine the cooked bulgur, tomatoes, cucumber, mint, red onions (if desired), and scallions in a serving bowl.
- In a cup stir together the salt, pepper, olive oil, and lemon juice.
- Pour the dressing into the bulgur mixture and toss well to coat.
Notes / Tips / Wine Advice:
Vary It!
Tabbouleh, being one of those sturdy grain salads, can stay in the refrigerator a day or two. Make an extra batch to serve, at room temperature, with the elegant salmon recipe that follows.--------------------------------------------------------------------------------------------------
