After talking about the Tabouli Cardigan pattern, and digging for yarn for the Tabouli Cardigan, I had to make Tabouli Salad.
From the Garden
I had mint, parsley and green onions in the garden so all I needed was bulgur, cucumber, lime juice, olive oil and salt . . all of which was sitting here waiting to be used.
Bulgur
The bulgur was soaked and soft, everything was added.
Tabouli
When it’s time to serve it, I’ll add a little more room temp olive oil, a little more parsley to my bowl, and some tomatoes. I don’t like for my tomatoes to be cold.
Tabouli
All closed up in a jar, a whole quart of it, almost ready to be served. I love this stuff!
Sharon says
One of my favorites. I started using zucchini instead of cucumbers because so many people have problems eating cucumbers. Now I like the zucchini better.
Donna says
Oh gosh! Now I have to make some. I don’t care for cold tomatoes either.
Sherrill Pecere says
I LOVE a good tabouli but so many of the ones I’ve tried, I didn’t like. There’s a Greek restaurant nearby that has good as well as Market Street so I’m set whenever the craving kicks in. Just had it a couple days ago.
dezertsuz says
I don’t believe I’ve ever had it, and I have no idea what bulgur actually IS, though I’ve known the term forever. It’s interesting to see what it looks like, at least.