Today we had a couple from church come for lunch afterwards. They are parent-age to us, and the wife of the couple teaches our younger two children in Sunday school. They really like her, and Evangeline commandered (sp?) her for the first 30 minutes or so while I finished everything for the meal.
That was all background for a new recipe I tried that went over quite well. Taboli is a whole wheat product used in a cold salad form. I have eaten it in Greek restaurants, but I never made it. I have seen it in the produce sections countless times over the past year, and I finally decided to try it. The recipe is on the back of the package, but I will share it here anyway.
(For 10 servings)
Rinse and drain wheat. Add all ingredients. Mix well. REfrigerate covered for 4 hours, stirring 3 or 4 times.
8 oz. of taboli bulgur wheat
1/2 – 3/4 C oil (your choice)
1 tsp black pepper
1 1/2 tsp. salt
1/2 – 3/4 C. lemon juice
1 bunch parsley (I used about 1/4 C dried parsley)
1 1/2 bunches green onions with tops (I used less than this–what I had in my veggie drawer)
2 – 3 tomatoes
1/2 cucumber ( I had no cukes, so I used an avacado)
Any other veggies you like can also be added. The package also suggests mixing in chicken or tuna for a full-meal dish.
I also added about a clove of garlic.
The finished product was yummy. If you like that lemoney/olive oil flavor you get with many Greek dishes, you’ll like this. It also full of fiber, and, for those low-carb dieters out there, it is a fast-burning carb that doesn’t slow down your weight loss like processed white flour carbs do. The next time I make it, I will experiment with my other favorite Greek spice, cumin. One other great thing about this recipe is that it is sooooo easy.
I know it is late for Super Bowl fare for this year, but this would be a good one to put away to use for next year’s SB party.