Mother Earth Living

Salad Days: Tabbouleh with Mint, Pinenuts and Currants

Garbanzos, pinenuts, and currants take this traditional tabbouleh to the next level.
By Susan Belsinger
July/August 2003
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Tabbouleh with mint, pinenuts and currants
Photo By Joe Coca


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Tabbouleh with Mint, Pinenuts and Currants
Serves 6 to 8 

Garbanzos, pinenuts, and currants take this traditional tabbouleh to the next level. It can stand on its own as a main course served on fresh greens with good crusty bread, and perhaps some olives and cheese.

1 1/2 cups bulgur wheat
1 1/2 cups boiling water
1 medium large ripe tomato, diced
1 medium cucumber, peeled and diced
Generous 1/2 cup diced onion or scallion
1 teaspoon salt
Fresh-ground black pepper
1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice
1 large clove garlic, minced fine
15-ounce can garbanzo beans, drained, or
1 1/2 cups cooked garbanzo beans
1/3 cup currants, soaked in water for 10 minutes and drained
1/2 cup fresh mint, chopped
1/2 cup fresh parsley, minced
A few pinches each of cinnamon, allspice and cayenne
1/3 cup lightly toasted pinenuts

1. Put bulgur in a large bowl and add boiling water; stir and let stand for 30 to 60 minutes. Drain bulgur if it has not absorbed all the water. Add garbanzos, tomato, cucumber, and onion, and season lightly with salt and pepper.

2. In a small bowl whisk together the oil, lemon juice, salt, pepper, and garlic.

3. Add currants and sprinkle the herbs and spices over all. Drizzle the dressing over the tabbouleh and toss well. Let stand for about 30 minutes and taste again for seasoning before serving; you may need a little more oil, lemon juice, salt, or pepper. Garnish with toasted pinenuts just before serving.

For more salad recipes, read the original article, "Salad Days: 5 Summer Salad Recipes."








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