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I think it is best the next day! Adapted from the original Moosewood cookbook
Make and share this Tabouli recipe from Food.com.
- Put the wheat into the water and soak for 30 minutes until reconstitued.
- Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
- Chill for 30 minutes.
- Before serving, add the rest of the ingredients.
- Mix and serve.
I found this to be too much water and cut it back just under a cup and ¼. This may just be because I cook at altitude, anyhow; on the first try the bulgur was too wet, hence there was no room for the oil. Not the time of year for mint, so I speak without trying that. I agree with Gay that this gets better with time. Anyway a good tabouli starting point. (I am taking this and working on a Southwestern tabouli.)
This was easy to make, so don't let the 2 hour prep time scare you away. Contrary to an earlier review of this recipe, my bulgur wheat actually absorbed more than cup and a half of water. But I used that review, and poured the boiling water into the wheat rather than the other way around to make sure that I wouldn't have soup. I also used less oil, about 1/3 of a cup, because using lots of any fat, even a good one like olive oil, isn't my style. I chose this Tabouli recipe because Moosewood cookbooks have never steered me wrong.
I had never made Tabouli before. Came out very well. I was missing the mint. The water was exactly the right amount. After reading comments will definitely add a little finely diced red onion next time for a bit more zing (thx for idea kda949).