Tabouleh

tabouli.jpg

Tabouli is a middle eastern dish, traditionally made with cracked wheat (Bulghar). However, wheat in this form is to hard on our digestive system. Use brown rice if you like as a subsitute for the cracked wheat or carrots grated very fine.

3 cups of finely chopped parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (scallions) along with the green parts.
2 ripe, medium size tomatoes, chopped into very small cubes
1 cup of cooked cracked wheat or brown rice
1/4 tsp allspice (optional)
1/2 cup lemon juice
5 TBS extra virgin olive oil
3/4 tsp salt; Pepper to taste

Directions
Finely dice the tomatoes.
Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
Trim the spring onions and chop fine.

Add all the ingredients to a large bowl and toss well.
Taste for seasoning. If too dry, you can add additional lemon juice and/or olive oil.
Tabouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.

Serve as an appetizer. Delicious stuffed in pita bread.