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Name: Spicy Coriander Tabouli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Fresh Lemon Juice; 3/4 c Fine bulgar; 10 Whole Allspice berries; 1 c Finely-diced seedless; 1 ts Salt; or more to taste; 1/2 ts Whole fennel seeds; 1 c Finely-diced seeded tomato; 3/4 c Minced fresh flat-leaf; 1/4 c Extra-Virgin Olive Oil; 3/4 c Minced fresh coriander; 1 ts Whole coriander seeds; Cayenne pepper; to taste; 1/2 c Fresh mint leaves; 1/2 ts Whole cumin seeds; 3/4 c Minced red onion; 1/2 c Finely-chopped scallion

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INGREDIENTS

1/4 c Fresh Lemon Juice
3/4 c Fine bulgar
10 Whole Allspice berries
1 c Finely-diced seedless
1 ts Salt; or more to taste
1/2 ts Whole fennel seeds
1 c Finely-diced seeded tomato
3/4 c Minced fresh flat-leaf
1/4 c Extra-Virgin Olive Oil
3/4 c Minced fresh coriander
1 ts Whole coriander seeds
Cayenne pepper; to taste
1/2 c Fresh mint leaves
1/2 ts Whole cumin seeds
3/4 c Minced red onion
1/2 c Finely-chopped scallion

INSTRUCTIONS

Wash the bulgar in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgar in the fine sieve. Return bulgar to the bowl, cover it with 1-inch of cold water, and let it soak for 1 hour. While the bulgar is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let the seeds cool completely and then grind them fine with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle. Stir together the red onion, ground spices, and salt in a large bowl and let stand while the bulgar is soaking, at least 30 minutes. Drain the bulgar in the sieve, pressing hard to extract as much water as possible. Add the bulgar to the onion mixture with the cucumber, tomato, herbs, scallion, lemon juice, olive oil, and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately. This recipe yields ?? servings. Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G19 broadcast 01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Suggested Wine: Suggested drink: Alouf Arak Recipe by: David Rosengarten

NOTES

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Spicy Coriander Tabouli

1/4 c Fresh Lemon Juice
3/4 c Fine bulgar
10 Whole Allspice berries
1 c Finely-diced seedless
1 ts Salt; or more to taste
1/2 ts Whole fennel seeds
1 c Finely-diced seeded tomato
3/4 c Minced fresh flat-leaf
1/4 c Extra-Virgin Olive Oil
3/4 c Minced fresh coriander
1 ts Whole coriander seeds
 Cayenne pepper; to taste
1/2 c Fresh mint leaves
1/2 ts Whole cumin seeds
3/4 c Minced red onion
1/2 c Finely-chopped scallion

Wash the bulgar in several changes of cold water, pouring it back and forth  between a large bowl and a very fine sieve, until the water is clear. Drain  the bulgar in the fine sieve. Return bulgar to the bowl, cover it with  1-inch of cold water, and let it soak for 1 hour. While the bulgar is  soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a  small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let  the seeds cool completely and then grind them fine with the allspice  berries in a spice grinder or pound to a powder in a mortar and pestle.  Stir together the red onion, ground spices, and salt in a large bowl and  let stand while the bulgar is soaking, at least 30 minutes. Drain the  bulgar in the sieve, pressing hard to extract as much water as possible.  Add the bulgar to the onion mixture with the cucumber, tomato, herbs,  scallion, lemon juice, olive oil, and cayenne pepper; toss the salad well.  Taste and adjust seasonings, adding more salt if necessary. This salad is  best if served immediately. This recipe yields ?? servings.    Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean  And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G19 broadcast  01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-30-1998    Suggested Wine: Suggested drink:  Alouf Arak    Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 1 servings

Calories: 2020
Calories from Fat: 1969 (97%)

Amt Per Serving		% DV

	Total Fat 218.8g	292 %
	Saturated Fat 31.7g	158 %
	Monounsaturated Fat 104.4g
	Polyunsanturated Fat 72.1g
Cholesterol 0mg		0 %
Sodium 33.9mg		1 %
Potassium 597.4mg		16 %
Total Carbohydrate 28.7g		8 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 19.5g
Protein 3.7g		5 %
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Calories per serving: 2020

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