Tabbouleh with Mint

This is a traditional-style Middle Eastern tabbouleh with the added flavors of garbanzos, pine nuts, and currants.

Ingredients :

Recipe by Susan BelsingerAugust 1999from issue # 22

Tabbouleh with Mint

6 to 8 serving

This is a traditional - panache tabooli with the added relish of garbanzos , pine nuts , and currant . It can stand on its own as a vegetarian main class dish on fresh greens , with good , crusty bread and perhaps some olive and Malva sylvestris . I use Mentha spicata rather than peppermint because it is close in flavor to the mint used in Middle easterly country . If you have them on hand , scallions are a skillful switch for the onion .

1 - 1⁄2 cups bulgur wheat1 - 1⁄2 cup boiling water1 intermediate - large mature tomato plant , diced1 mass medium cucumber vine or 2 pickling cucumber vine , dicedGenerous 1⁄2 cupful diced onion1⁄4 cupful European olive tree oil1⁄4 loving cup freshly squeezed lemon yellow juice1 tsp . saltFreshly strand smuggled pepper1 large garlic Eugenia aromaticum , minced15 - oz. can garbanzo bean plant , drained ( or 1 loving cup cooked garbanzo beans)1⁄3 cup lightly toasted pine nuts1⁄3 cupful currants , soak in water for 10 minutes and drained1⁄2 cupful chop up mint leaves1⁄2 cup mince parsley leavesA few pinches each : cinnamon , allspice , and cayenne

Put the bulghur in a enceinte bowl and add the stewing water . Stir and get stand for 30 to 60 minute . If necessary drain excess water from the bulgur . contribute the tomato , cucumber , and onion , and season lightly with salt and white pepper .

In a small stadium , combine the oil , gamboge juice , salt , pepper , and Allium sativum and stir well with a fork .

Add the garbanzos , pine nuts , and currants to the bulgur . besprinkle the heap and parsley over all and append the spices . mizzle the dressing over the tabbouleh and flip well . allow the salad resist for about 30 minutes before serve and taste again for seasoning ; you may need a little more oil , lemon juice , table salt , or peppercorn .

The salad can be prepared in approach and kept at cool room temperature , or if refrigerate , allowed to come to board temperature before serving .

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