You know sometimes a little bit is all you get from the garden that day.
A little bit is all I’m usually after – just enough to build a meal around.
I didn’t get a photo of today’s “little bit” but there was all the ingredients needed to make the first batch of tabouli. So we had tabouli for lunch and it was delicious!
It has long been my goal to have all the ingredients at one time and it finally happened.
Pour about 2 cups boiling water over 5 ounces bulgar and let sit while preparing the vegetables. This step can be done well in advance.
Prepare the following items;
1 C finely chopped cucumber
1 C chopped green onion
1 C finely chopped tomato
1 C finely chopped bell pepper, or other sweet peppers
3 – 4 cloves garlic, minced
1 C minced fresh parsley
1/4 C finely chopped fresh basil leaves
1/4 C finely chopped fresh mint
1 – 3 tsp honey
2 – 4 Tbls olive oil
4 – 6 Tbls lemon juice, start with the lesser amounts and taste before adding more
salt and pepper
4 ounces Feta cheese crumbled
Prepare the bulgar. Chill before adding to the vegetables. Chop and mince the vegetables placing all in a big bowl. Add the herbs and honey, oil and lemon juice. Add the chilled bulgar. Season with salt and pepper. Gently stir all together. Taste and adjust the spices and add more if you like.
Eat immediately OR chill for a couple hours before serving. Tabouli does not keep well so plan on eating it all the same day you prepare it.
Serve with crumbled Feta cheese either on the side as a condiment to place on top OR stirred in at the last minute before serving. I use 4 – 5 ounces of Feta for this size recipe.
You can also serve a thick slab of good bread and butter or garlic toast. We usually follow the tabouli with fresh fruit like cantaloupe.
A great vegetarian meal! This makes 2 – 3 hearty main dish servings or 4 – 6 small side servings. Sometimes we have it with hummus or falafel. Remember all item amounts are merely suggestions. Use what you have.