This recipe was adapted from one in the
original 1984 edition of The Vegetarian Times Cookbook. Don't leave out
the allspice! It gives it a great flavor.
For authentic-tasting tabouli, use olive
oil, but people following a fatfree diet may use one of the substitutes
3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from
cooking chickpeas*, or reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pour boiling water over the cracked wheat, cover, and let stand about 20
minutes until wheat is tender and water is absorbed. Add the chopped
vegetables and toss to mix. Combine oil or substitute, lemon juice, salt,
pepper, and allspice. Add to wheat mixture and mix well. Chill.
*I always serve this with hummus, so I use the chickpea liquid.