Our next stop for an amazing International Combo meal is in the Middle East. This Tabbouleh, Hummus, pita and falafel platter has been something I have planned to make for a very long time. Finally I made them all for the Mega marathon :-)
Tabbouleh is a traditional Middle Eastern dish. There are many versions for this bulgur wheat salad. This recipe is from Vegetarian Times magazine and I'm assuming it is from Lebanon since it is more about the herbs and less about the bulgur grain itself.I used herbs from my garden to make this dish and it tasted so fresh and delicious. The salad gets better as it sits, so it is better to make it a day ahead and serve with hummus, falafel and pita bread for a very filling meal.
Ingredients:
Fine Bulgur - ¼cup
Cucumber - 1 small, finely chopped
Tomato - 1 medium, finely chopped
Green Onions - 4, finely chopped
Mint - ⅓cup, finely chopped
Parsley - 1cup, finely chopped Lemon juice - 3tbsp Honey - ½tsp Pistachios - ½cup, finely chopped Salt & Pepper - to taste
Method:
- Place bulgur in a large bowl and add ⅓cup of boiling water. Set aside for 5 minutes.
- Stir in lemon juice and honey and let stand for 5 more minutes or until all the liquid is absorbed.
- Fluff bulgur with fork and stir in remaining ingredients. Serve with pita bread, hummus and falafel.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
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