- 1/2 cup fine bulgur wheat (you can use cracked wheat but it will be chewier)
- 3 tablespoons olive oil
- bunch of chopped green onions (tops & bottoms)
- 1 cup boiling-hot water
- 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
- 1/2 cup finely chopped fresh mint (optional)
- 2 medium tomatoes, cut into 1/4-inch pieces
- 1/2 seedless cucumber, peeled and diced
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Tabouli, Taboule, Tabouleh
If you visit the shipyard when the tomatoes are in season, you’ll often find us serving you Tabouli. It’s a Lebanese “salad” that is very popular in Tulsa, OK and is served in several of the restaurants and steakhouses. Doug likes it for lunch in flatbread, I like it on crackers, and it’s always good as a salad with burgers, bbq or fried chicken.
There are some mixes available but I’ll admit I haven’t tried them, other than a locally produced mix. The key ingredient is bulgar wheat which is basically parboiled cracked wheat. Bob’s Red Mill makes it but you can sometimes find cracked wheat near oatmeal in the cereal department.
There you have it… more goodies from our kitchen and hopefully something I’ll be able to source worldwide as life without is Tabouli is.. well.. .life without Tabouli.