1 medium cucumber or 2 pickling cucumbers, peeled and diced
Generous 1/2 cup diced onion
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt - black pepper
1 large clove garlic, minced
One 15-ounce can garbanzo beans, drained or 1 cup cooked
1/3 cup lightly toasted pine nuts (or coarsely crushed salted almonds)
1/3 cup currants, soaked in water for 10 minutes and drained
1/2 cup chopped fresh spearmint
1/2 cup minced fresh parsley
A few pinches each of cinnamon, allspice, and cayenne
Instructions
Put the bulgur in a large bowl and add 1-1/2 cups boiling water. Stir and let stand for 30 minutes to 1 hour. If necessary, drain excess water from the bulgur. Add the tomato, cucumber, and onion, and season lightly with salt and pepper.
In a small bowl, combine the oil, lemon juice, salt, pepper, and garlic and stir well with a fork.
Add the garbanzos, pine nuts, and currants to the bulgur. Sprinkle with the mint and parsley and add the spices. Drizzle the dressing over the tabbouleh and toss well. Let the salad stand for about 30 minutes before serving and taste again for seasoning; you may need a little more oil, lemon juice, salt, or pepper.
The salad can be prepared in advance and kept at cool room temperature, or if refrigerated, allowed to come to room temperature before serving.
Originally Submitted
8/18/2010
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