Tabouleh Wraps

The tabouleh was easy to handle and tasted great in a lettuce wrap.  My children love this as finger food, too.  Here’s the recipe:

1 cup bulghur wheat (I like Alma extra fancy cracked wheat)

2 1/4 cups cold water

1 1/2 cups chopped parsley

4 chopped green onions

3 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 teaspoon salt

twist of freshly ground black pepper

2 tomatoes (I found two perfect tomatoes on the vine)

8 large rinsed lettuce leaves for wrapping (leave these whole)

Soak bulghur in cold water.  Mix olive oil, lemon juice and salt and pepper.  Chop remaining ingredients.  After 30-40 minutes, check bulghur.  If water is absorbed, fold in all ingredients and olive oil/lemon mixture.  Chill one hour.  Spoon on to lettuce leaves.  Musta’ ada!  Ready to serve. 

SHARE:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

RELATED POSTS

Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or