Tabouli time

Hey, apologies for touting a TJ’s product once again, but this stuff makes some fine tabouli/tabbouleh. I have struggled with cooking then de-moisturizing the darned bulgur wheat, and using couscous totally eliminates that step, plus you can use some lemon juice and olive oil along with the hot water in the reconstitution process—yum!

Tabouli, like all true peasant recipes, is made with varying quantities of parsley and chopped veggies, with seasonings that vary among the cultures that make it. My favorite version has lots of parsley and lemon, with some crunch and color added by small red pepper and poblano pepper chunks.

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