Recipe Centre

Tabbouleh

Ingredients
175 g fine bulgur (cracked wheat)
6 medium tomatoes, chopped
1 small cucumber, chopped
15 ml wholegrain mustard
2 ml paprika
5 ml honey
15 ml vinegar
60 ml olive oil
10 ml onion flakes, reconstituted in warm water and drained
5 ml dried parsley
1 ml lemon pepper
salt to taste
4 spring onions, thinly sliced, to garnish
lemon wedges to serve

Method:
Soak bulgur for 15 minutes in enough cold water to cover by 5 mm. It will double in volume and should be light and fluffy when broken up with a fork. If you've added too much water, simply pour off the excess. Add chopped tomatoes and cucumber. In a separate bowl, mix mustard, paprika and honey to a smooth paste. Slowly add vinegar and olive oil, stirring constantly. Stir in the reconstituted onion flakes parsley and lemon pepper. Stir into bulgur mixture. Add salt, garnish with spring onion and lemon wedges and serve.

Recipe From : FAIRLADY December 20, 2000

Recipe from FAIRLADY : December 20, 2000 See what FAIRLADY has in store this month. Subscribe now and save!