Tabouli

Known as the staple salad of Lebanon, Tabouli may be eaten with grape leaves, cabbage leaves, romaine or head lettuce on the side. Burghul is crushed whole wheat found in Middle Eastern sections of grocery stores. For gluten free diets, quinoa can replace burghul.

• 2 tablespoons Burghul, #1    
• 2 tablespoons water    
• 4 plum tomatoes (diced)    
• 1/3 cup yellow onion (diced)    
• 3 green onions (chopped)    
• ½ teaspoon black pepper    
• 2 bunches parsley (finely chopped)    
• 1 teaspoon salt    
• ¼ cup lemon juice, or 1 lemon    
• ½ cup olive oil  

Soak Burghul in water for 5 minutes.

Add tomatoes, yellow and green onions, black pepper, and parsley. Store in refrigerator until ready to serve.

Add salt, lemon juice and olive oil. Mix gently with hands and serve.

Serves 4

How to clean and chop parsley:

• Gather sprigs of parsley into a bunch and secure stems with a rubber band. 
• Dip in a large bowl of clean water swirling parsley around to remove dirt. 
• Shake off liquid. 
• Refill bowl with clean water and repeat process again 3 times. 
• Place bunch on towel to dry for 30 minutes. 

To chop, place bunch on cutting board and cut stems above rubber band. Hold parsley tightly while carefully chopping into fine pieces.

Hummus

When serving Hummus as a side dish, pour in a shallow dish with a drizzle of olive oil and sprinkle Paprika on top.  It can also be used as a dip with baked pita chips on the side.  If you are using two 15 oz. cans garbanzo beans to substitute for dried, drain and skip to Step 3.

• ½ cup dried garbanzo beans
• 1 large clove garlic, mashed
• Dash of salt
• ¼ cup lemon juice
• 5 tablespoons Tahini
• Soak the beans in 3 cups water overnight.     

Drain and place in a medium saucepan with 5 cups water.  Bring to boil, skimming foam build up and skins that float to the surface.  

Simmer covered for 40 minutes until tender.  Drain.   

In a blender, add beans and remaining ingredients.  Process until smooth. Refrigerate for 1 hour before serving.

Yields 2 cups