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Roxanne Clanton's Awesome, Healthy Tabouli

    3/4 cup boiling water
    1/2 cup cracked wheat or fine Bulghar
           (some people also like cooked pearl barley)
    1/2 cup chopped parsley
    1/4 cup minced mint leaves
    1/2 cup finely chopped scallion
           (can use both the bulb and green stalk, if desired)
    1 tomato (large or cherry), diced
    1 cucumber, diced
    (can also add 1/4 cup red, green, orange or yellow pepper, seeded)
    3 tablespoons olive oil (or substitute fatfree Italian dressing or vegetable broth)
    2 tablespoons lemon or lime juice, to taste (some people use as much as 4 tablespoons)
    1 teaspoon sea salt (to taste)
    Dash of fresh ground pepper (to taste)
    Pinch of allspice

    Serves 4-6

Pour boiling water over the cracked wheat, cover and let stand about 20 minutes until wheat is tender
and water is absorbed. Add the prepared vegetables and toss to mix. Combine the olilve oil (or
substitute), lemon or lime juice, salt, pepper, allspice (and other ingredients, if preferred). Add to
wheat mixture and mix well. Chill for at least an hour or up to two days. Stir before serving. Enjoy—to
your health!

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