FatFree Home
FatFree Recipe Archive
More grain-salads recipes from FatFree

australian-tabbouli recipe

Date: Mon, 20 Apr 1998 13:14:02 +1000
From: cctlg@cc.newcastle.edu.au (Terri Nowak)

I have finally created something that I think is worth sharing. My
husband and I loved this salad. I think I would be great to take to a
BBQ or meal with SAD eaters. Don't worry if you can't get the can of
chick pea salad, you can easily make your own.

Terri's Australian Tabouli

1/2 cucumber, finely diced
1/2 purple onion, finely diced
1 tomato, seeds removed and finely diced
1 tablespoon balsamic vinegar
1 bunch of flat leaf parsley
2/3 cup of bulgar (cracked wheat)
pepper to taste
1 (425g) can of Edgell Chick Pea Salad*
*If you don't have the can of salad you can substitute:
       2 cups of cooked chick peas
       1/4 cup of corn
       1/4 cup of diced red capsicum (bell pepper)
       FF Italian salad dressing (vinegar and Italian spices)

Quantities are approximate. Use whatever proportions taste and look right
to you.

Add the bulgar to boiling water and simmer until soft. Drain and rinse with
cold water.
Remove the leaves from the parsley and finely chop. Add to a bowl along
with all of the other ingredients. Chill for about an hour before serving
to allow the flavours to mingle. Makes approximately 6 servings.

kwvegan vegan