Tabouli!!!!!!!!!!!!!!

1/2 c Bulgar (see preparations below)
3 bunches of parsley, washed & dried & chopped up!
finely chopped tomato (optional)
2 bunches of green onion finely chopped
MINT if you can find it... to taste but about 1/2 cup snipped w/scissors
1/2 c or more of Lemon juice
3 cloves garlic MINIMUM (go for gusto!)
1/2 cup (give or take) of extra virgin Olive Oil

bonus ingredients would be those cute little chick peas... not necessary but ... fun


To get the bulgar ready you need to soak and sprout....
or CHEAT and check out Bob's Red Mill.... I know what IS this blog coming too.???

Ok ok if you would prefer to not cheat.... Rinse your bulgar 2-3 times daily. Sprouts will be tiny, they will be white! Look out for them, this will take 3-4 days when they reach a length of 1/4 inch. This is a staple of Middle Eastern Cuisine ! It in utterly more digestible, delicious, and delightful than store bought, but more labor some as well.... You would after sprouting, spread the Bulgar on a cookie sheet in warm oven (150) overnight till berries dry. Then grind, store in your fridge, as it has been sprouted it will not require soaking... Store bought only requires soaking, will be more convenient but you will pay with flavor and digestion... Though your convenience in transitioning to more traditional foods need be considered... some step is better than looking at this wonderful recipe and saying forget it... because it is tooo too overwhelming... Start small, and work toward your own sprouting.. Really, it IS ok !

BACK to Tabouli!

it is a fabulous dish, looks great on ANY buffet, or as an addition to the dining table... Working well for the vegetarian, this also accompanies the meat eater! I love this dish with fish especially.

If you are soaking... soak 10 minutes or so in warm water ... no not hot, just warm... Strain rinse and squeeze all that extra water out with your hands... yes get in there!
Wash dry and chop parsley, add tomato, green onion, garlic, and all the ingredients mixing it up well... Cover and chill in your Fridge for a few hours before you even think of serving... These wonderful flavors need time to just be married!
Mix up again before serving!
and don't be surprised if it tastes better the next day... like any good marriage, a little honeymoon does wonders for it's flavor!
Bon Appetit!

way too long between postings here!

to those who long long ago read this blog.... i humbly apologize... perhaps we can bring this sad little haven of recipes back to life!
With a trip to the Culinary Capital of France before me, I hope to bring many many delights to you! Very soon!