Super Tabouli


Makes a great summer meal with pita bread, and it’s a potluck favorite. If you prefer plain tabouli, just leave out the lentils, feta and olives.

Prepare lentils:
1 c dry lentils cooked until tender but not mushy, drained.

…and bulgur wheat:
1 c dry bulgur wheat prepared according to package directions (add 1 – 1 1/2 c boiling water stir well, cover and set aside for 20-30 minutes)

When bulgur is tender, stir in the lentils, add the following and refrigerate until ready to serve:
1 t salt
1/4 c lemon juice
1/4 c olive oil
2 -4 cloves garlic minced or pressed
fresh ground black pepper

Assemble the following just before serving:
1 c fresh parsley, minced
3 T fresh dill, minced
10 or more leaves of fresh mint, minced
small red onion, minced fine OR 4 scallions, finely sliced (whites & greens)
small bell pepper, any color, diced
stalk of celery, minced
1/2 c crumbled feta cheese
1/2 c Greek black olives

Stir all ingredients into into bulger wheat and lentil mixture and serve with the following on the side:
fresh tomatos, de-seeded and diced
toasted walnuts

Adapted from Moosewood Cookbook page 47

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