Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Sunday, December 9, 2012

Fresh Herb Tabouli


While working at Zov's in Tustin, I developed a taste for Tabouli. The unique fresh taste of Zov’s Tabouli comes from the overabundance of herbs in the mix; the burghul actually plays a smaller role in this salad than other traditional taboulis I have tried.   I am not certain where I got this recipe, but I have altered it, trying to recreate Zov's.  If you love the flavor of fresh herbs, don’t be afraid to add even more!

      ¾ cup     burghul
      ¾ cup     water
         1 cup     flat-leaf parsley
      ¼ cup     fresh chives
2 ½ cups     fresh basil leaves
      ½ cup     fresh mint leaves
               4     spring onions, finely chopped
                3     medium tomatoes, chopped
      ½ cup     lemon juice
      ¼ cup     olive oil
                       salt and pepper          
                  
Combine the burghul and water in a medium bowl.  Allow to stand for 15 minutes or until all the water has absorbed.

Remove large stalks from the parsley and discard them.  Wash and dry all herbs.  Chop well with a large sharp knife or in a food processor (take care not to over process).

Toss all ingredients in a serving bowl.  Refrigerate until required
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