Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!umigw!mthvax!uunet!ide!berke!forman
From: forman@berke.uucp (Bonnie Forman)
Newsgroups: rec.food.recipes
Subject: VEGAN: Tabouli
Summary: original subject was Re: REQUEST: Tabbouleh (or tabouli)
Keywords: recipe vegan
Message-ID: <1990Sep26.034931.26484@mthvax.cs.miami.edu>
Date: 25 Sep 90 14:45:19 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Reply-To: forman@berke.UUCP (Bonnie Forman)
Followup-To: rec.food.veg
Organization: IDE, San Francisco
Lines: 35
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In article <1990Sep23.193106.16648@mthvax.cs.miami.edu> PZ2@PSUVM.PSU.EDU (David L. Phillips) writes:
>I tried a while back and nothing happened; I'll try again.  I am interested in
>finding a recipe for tabbouleh (dictionary sp) or tabouli (local restaurant sp)
>that has a richer flavor than some that taste mainly of parsley.
>
>Thank you.

   Tabouli (one of my favorite salads!)

1 cup tabouli
1/2 cup green onions, chopped  (or to taste)
1/2 cup fresh parsley, chopped  (or to taste)
2 Tbs. fresh mint, chopped  (or to taste)
1/2 cup celery (or cucumber), chopped
tomatoes, chopped (as much as you like)
1/4 cup virgin olive oil
1/4 fresh lemon juice
salt

  1. Soak tabouli in 1 cup cold water until water is completely
     absorbed (about 1 hour)

  2. Add all chopped ingredients.  You can adjust the quantities of
     any of them as you wish.  I often add a little more mint.

  3. Add olive oil and lemon juice and salt.  Mix thoroughly.

  4. Refrigerate.  Makes a delicious cold, fresh salad that goes great
     with many things.

                      Bonnie Forman
		      forman@ide.com
		      sun!ide!forman

``Things that are Real are given and received in silence''