There are many recipes for Tabbouleh but it’s such a nice dish that I thought you might like to try this one. This is my adaptation from the Tabbouleh in
the New McDougall Cookbook. I think you’ll like it a lot. Most Tabbouleh recipes include olive oil but the McDougall recipe doesn’t as the oil is just added fat.
Before you get started cook up a bunch of garbanzo beans in your slow cooker. You can certainly use canned beans but these are so much better.
I usually buy a package of these beans, soak them overnight, and put them in my slow cooker in the morning with the addition of some fresh garlic and some organic
spices. If I am in the States I like to buy the organic garbanzos that live in one of those bins. I’ve mentioned this before but the Kirkland Organic No-Salt Seasoning is a delicious addition. These beans take around 5 hours to cook. The time depends on the age of beans. Just check them every now and then. After they are cooked freeze some of them for future use and save a cup of them for the Tabbouleh. These are also wonderful when they come out of the pot with some nice fresh salsa.
1 cup Bulgar wheat
2 cups boiling water
1/2 cup fresh lemon juice
1/2 cup minced fresh mint. If you don’t have or can’t find fresh mint use about 1/4 cup dried.
1 cup chopped fresh parsley
3 tomatoes chopped
1/2 cup chopped scallions
3 teaspoons minced garlic
2 teaspoons Kirkland Organic No-Salt Seasoning or something similar. The Kirkland can be purchased at Costco.
1 teaspoon freshly ground pepper
1 cup cooked garbanzo beans
Put the Bulgar in a bowl and pour the boiling water over it. Cover and let stand for about an hour. If there is any excess water drain it off. Use a fine mesh strainer
and press the Bulgar to get the water out of it.