A few months ago, I received a package in the mail that made me very nervous. I was expecting a package of dresses I'd ordered online. The box I received was very heavy and smelled of onions. NEITHER quality is desirable in a summer dress. Turns out my dear aunt Lisa had finally come through on her promise of sending me her favorite tabouli mix... 12 of them! Suddenly the smell made sense and awoke my hunger. I found a few tomatoes and a cucumber and ran outside for some lemons. And set to work.
Bishop Brother Tabouli Recipe (from the package)
- 1 10oz. pkg Taboli Salad Mix (or use 1/2 lb soft bulgur wheat, 1 bunch of parsley and 1 green onion, both finely chopped)
- 2 cups water
- 3 fresh tomatoes chopped finely
- 1 small cucumber chopped finely (I used an English cucumber)
- 1/3 Cup vegetable oil (I used olive oil)
- 1/2 Cup lemon juice
- 1 tsp. Salt
- 1 tsp. Black Pepper
Directions:Before chopping the above vegetables combine the 2 cups warm water and taboli salad mix together and let soak while preparing the vegetables. After all is chopped now combine all ingredients with the water and mix. Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together. Will keep up to one week if properly refrigerated.
1. I like using English cucumbers because they are less watery, have more flavor, the skin doesn't require peeling and there are no seeds.
2. I found this recipe a bit oily. I reduced the oil to 1/4 cup and used olive oil.
3. I love lemon so I upped the juice measure to 3/4 cup.
4. Green onions are a must in my book.
My discovery: Though advertised as "vegetable cutting knife", bamboo knives are NOT the best way to cut veggies, especially tomatoes. What should have taken me a few minutes of chopping, actually took me over half an hour. The serrated knife is great for cutting bread, but I think I'll just keep the straight one for shmearing my bagel.