RECIPE: My Mother's Tabouleh

Published: Jul. 14, 2014 at 2:23 PM EDT
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Fresh parsley is a must.
1 cup bulghur cracked wheat
Tomatoes, chopped - 3 large or 4 medium
1 bunch green onions, chopped
1 bunch parsley, chopped
Radishes, chopped - optional but good
1 English cucumber or garden cucumbers, chopped
1 bell pepper, chopped
Cumin, to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
Up to 1/4 cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ¼ inch water on top of wheat after third rinse. Let sit for 15 minutes or until water is absorbed. Squeeze to drain remaining liquid out.

Meanwhile, mix vegetables together. Add cumin and herbs and mix. Add wheat, and mix. Add oil, a little at a time, and mix. Add salt, more cumin and lemon juice if you want.

Tips from Rita's kitchen:

Make sure you buy cracked bulghur wheat, which is cooked, dried and cracked, and only needs to be reconstituted. Whole-wheat berries are sometimes labeled as bulghur – it's the cracked, creamy tan looking grains you want to buy.

The vegetables are also tasty mixed with cooked, chilled couscous. When vegetables are home grown, I don't add lemon juice and use very little oil.

For more tips, visit Rita Heikenfeld's website.

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