Tabouli
Tabouli
Submitted by Terrance Bakewell, Ann Arbor, MI
Potatoes, Pastas and Grains
Ingredients
- 1 cup dry bulgur wheat (or quinoa)
- 1 1/2 cups boiling water
- 1 1/2 teaspoons salt
- 1/4 cup Fustini's Iron Fish Honey vinegar
- 1/4 cup Fustini's Gremolata olive oil
- 1+ teaspoon garlic, finely chopped
- 1/2 cup scallions, chopped
- 2 medium tomatoes, diced
- 2 cups fresh Italian parsley, chopped
- salt and pepper to taste
- Kalamata olive
- feta cheese, crumbled
Directions
- Combine bulgur, boiling water and salt in a medium bowl. Cover and let stand 20 minutes or until bulgur is tender. Drain if excess water remains. Mix together the Fustini's vinegar, olive oil and garlic. Toss with bulgur. Add scallions, tomatoes and parsley and mix well. Season to taste. Cover and refrigerate at least 3 hours so flavors can meld. Garnish with feta cheese and Kalamata olives and serve with pita chips or crisp hearts of romaine.
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