South Portage resident Sally Beck’s recipe for tabbouleh is May’s recipe feature. This is a favorite Beck family recipe and is similar to a dish that Sally and husband Herb used to enjoy years ago at a Kalamazoo-area Mediterranean restaurant. Katie Seifert, the Becks’ daughter, describes the dish as “healthy and refreshing” and one that the family makes often in the summertime.
INGREDIENTS:
3 bunches parsley (chopped fine)
8 tomatoes (chopped coarsely)
1/2 cup bulgar (cracked wheat) soaked in 1/2 cup water – will bulk up to
fill 1 cup
3/4 cup olive oil
1/2 cup lemon juice
1/2 T salt (add more if needed)
INSTRUCTIONS:
Mix and enjoy!
