I love having a garden where I can harvest fresh vegetables and herbs as I need them. Nothing beats a homegrown tomato in the heat of a southern summer. However, we've been a bit overzealous in the past about the number of tomato plants we put in our garden. So here's what I do with too much tomato and parsley for just one fork:
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Tabouli (based upon the recipe found in the Moosewood Cookbook)
1 c. dry bulghar wheat
1-1/2 c. boiling water
1-1/2 tsp salt
1/4 c. fresh lemon juice
1 clove of fresh crushed garlic
1 bunch chopped scallions (including greens)
3 large tomatoes diced
1 packed cup fresh chopped parsley
1 15oz can garbanzo (chickpeas) beans
1/2 tsp dried mint
fresh black pepper
1/4 cup extra virgin olive oil
Combine boiling water, salt and bulghar wheat in a small pot and remove from heat. Let soak about 15-20 minutes.
Chop and combine vegetables in a large bowl.
Make a dressing with the lemon juice, mint, garlic, and olive oil and combine.
Pour bulghar wheat over vegetable mixture then drizzle dressing over all and combine. Chill a bit before serving. Best if used within a day.Posted by linda on July 21, 2004