The jury is out on which spelling to use, the first time I actually saw the name in print, it was spelled Tabouli, however you spell it, it tastes scrumptious!
I consider myself a fairly adventurous eater. I draw the line at snails and puffer fish, but I am totally game for some alligator tail and dandelion salad. 😊
We first discovered this delicious little gem at a darling little store in Florida. The owner is one of those people who makes you feel right at home, as he breaks off chunks of this dream worthy, heart bread and dips these huge chunks into various dips in clear plastic bins behind the counter. You can walk in hangry and walk out stuffed, just on the samples! My hubby always buys too much, but I fully support him and may perhaps encourage such behavior. 😜 There is Tabouli, and this creamy feta dip that is heavenly, I have dreams about the dolmas, and the sundried tomato soft cheese dip is enough to make my eyes drift closed in delight. Barrels of figs, olives, various grains and such line the flour and the enda of a few isles. A wall is covered in small barrels tipped on their sides and each barrell has a different flavored coffee. The isles are narrow and always cramped feeling, but I always linger and read labels and admire the packaging. I enjoy stores where all of my senses are tended to. 😂
The first time I tried Tabouli, I nearly turned the sample down. Parsley… And tomatoes… Meh, it was pretty, but did I want to chomp around on a bunch of parsley? No, not really. Then I tasted and my taste buds were transported to a wonderful land, one from which they never wanted to return from. Alas, we live many many miles from “our store” and my belly needs Tabouli from time to time, so, here is as close to that as I can manage.
1/2 cup measuring cup
3 cup glass bowl
Salad or serving bowl
1 bunch of parsley
3 Roma tomatoes
1/2 a bunch of green onions
1/2 cup fine Bulgur
1/2 cup boiling water
3 drops Lemon Vitality Essential Oil
Salt to taste if desired
1.Place your Bulgur in your glass bowl. Pour your boiling water over the bulgur, stir well and set aside.
2. Dice your tomatoes, parsely, green & onions finely.
3. Place all of the ingredients above into your serving bowl, and stir gently to combine.
4. Cut your lemon in half and place your drops of lemon essential oil onto one half, then squeeze the juice from both halves into your salad. Toss to coat.
5. Sprinkle in a bit of salt if desired.
You can serve this with olive oil for each person to add to their portion or drizzle a bit into your salad and stir to distribute. Or dont use olive oil at all, totally your call. I enjoy it on mine, it makes it a bit smoother tasting.
This is one of those dishes that I find myself eating straight from the bowl. Its so light and flavorful, but totally guilt free.