Tabouli 🌾
September 26, 2020
Tabouli is a dish of Levantine/Lebanese origin. A vegetarian cookbook that I had many years ago included a recipe for tabouli, using bulgur wheat as the main ingredient. At the time, one of my co-workers was from Lebanon; and I mentioned the recipe to her. She told me that they made tabouli using mostly tomato; and only a little wheat. Now that I must watch the carbs, I decided to try making tabouli that way.
1/4 cup dry bulgur wheat
1/2 cup water
1/4 cup dry Great Northern white beans
3 fresh tomatoes (~1-1/4 lb), diced
2 Tbsp chopped fresh mint leaves
1 Tbsp minced garlic
juice of 1/2 lemon
salt and freshly ground black pepper to taste
Bring the water to a boil. Add the dry bulgur while stirring quickly. Allow to return to boil; give it a good stir; and put a fitted lid on the pot; remove from heat. Let sit until the grain has absorbed all the water; about one hour.
Cook the beans “al dente”. Add to the bulgur wheat.
Add the remaining ingredients, stirring gently.
Yield: ~4 1/4 cups.
Per 1 cup serving: ~98 calories; ~18.75 g carbs
This blog/page may contain affiliate links.
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”