Mediterranean lunch at home – 1/16/17

Hummus, tabbouleh, salad, toast points, olives, and pepperoncini

Hummus, tabbouleh, salad, toast points, olives, and pepperoncini

We have a place we go to here in St. George called Mad Pita Express and they make an appetizer sampler that includes hummus, tabbouleh, olives, pepperoncini, pita, pickled beets, and some sort of potato salad. I don’t have all those things on my plate but this is near enough and only lacking in things I do not need like a lot of olive oil and the potato salad. I bought the hummus but I made the tabbouleh. Here’s how –

Soak a cup of bulgur wheat for 15 minutes or so to soften. Meanwhile in the food processor whiz up a big bunch or two of parsley, a quarter cup of mint leaves, 3 green onions, and a clove of garlic. Drain and squeeze out as much water as possible from the bulgur. In a large bowl combine the bulgur, the mix from the food processor, the juice of one lemon, and 1/4 cup of olive oil. Add salt to taste.  Let the flavors combine for an hour or so.

 

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