Tabouleh - Shabbat

1 cup bulgur
1 cup boiling water
1 cup chopped parsley
1 medium onion, diced
2 cups chopped tomatoes
¼ cup chopped coriander (optional)
sprig fresh mint, chopped
¾ cup lemon juice
½ cup oil
Salt to taste
Pepper to taste

Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur and let stand 30 minutes, or until all water is absorbed. Combine bulgur with vegetables, lemon juice, oil, salt and pepper.

Refrigerate, covered, a few hours or overnight. Serve cold.

USE: large mixing bowl
YIELDS: 8 servings

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

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September 6, 2010

Tabouleh

June is right - use olive oil and lots of chopped cucumbers.
I like adding chopped olives or capers for a little bite.
Use way more mint than one sprig - easily a 1/3 cup or more. (I use about 1/2 and 1/2 mint and parsley, plus some cilantro (= fresh coriander).
Add lemon zest for an extra burst of citrus flavor.
Add peppermint tea bag to water when boiling for bulgur - remove before adding the grains.
Slice the red onions in thin half moons like in the photo - just pretty.

Alexandra N.
Brooklyn, NY

September 2, 2010

Tabouleh

Don't forget chopped cucumbers....lot's of chopped cucumbers and olive oil.

June Green
lynnville, TN