Waching daily Jul 26 2018

hey guys this is gonna be fast and easy right now I'm about to make a quick but

homemade tabbouleh I'm tired of spending for the tabbouleh in the store and lord

knows what's in it probably processed this is the kind that

I use here this will be also the container I put it back in the fresh

tabbouleh which I'll probably need another container because this is a lot

of barley wheat so how I made this barley wheat was I took two and a half

cups of water and boiled it with some pink alayan salt so I wouldn't have to

season the barley later and I poured it inside of the barley that's about two

and a half cups next time I'm going to use a half a cup this is too much barley

and I'm gonna have to make a couple of tabbouleh salads with this barley but it

was my first time making it but anyway so I poured the hot water boiling water

that was on the stove into this barley and then I placed it in the refrigerator

they say do it for two hours I did it overnight so it's nice and chilled then

I'm gonna add a white onion I'm not gonna add all of that onion but a

portion of it and I might add three tomatoes maybe two I don't know how I it

out then one bushel of parsley maybe half of this depends on how much of the

barley I put in I mean bullguard sorry I'm calling it

bulgur wheat I'm calling it barley it's both are weak then I have two lemons I

don't think I'll go over two lemons I did put three lemons in my hummus but I

like my my hummus to be tangy so when I get this all together I will be back

this is the bowl I'm going to use I'm also gonna use my lemon citrus squeezer

to squeeze the lemon juice out of the lemons and soon as I prepare it I will

be back ok guys so the tabbouleh is done it was pretty much easy are you

all the tomatoes in this video I thought I was only gonna use what two of them I

used all three of them then I had two lemons I ended up using a lemon and a

half because it would round rather big lemons I like to have my salads tangy of

the tabbouleh and hummus so on because I just made my other video hummus so if

you have two big lemons I would think that would be all you would use for this

batch of tabbouleh salad and I used one whole bunch of curly parsley a portion

of white onion three plum tomatoes three garlic cloves and I use a cup and a half

of barley wheat and this is what the barley wheat looks like right here it's

Bert I keep calling it barley wheat is on Bogar week I'm sorry but you see what

I'm talking about so it's not like you lost in the sauce so this is whole grain

bulk our wheat and I use a cup and a half almost two cups so on two lemons I

think the most would be all you would need if you had a small lemon you could

use two wouldn't be a problem but two big lemons you can use two lemons or a

lemon and a half I wouldn't go over that unless you like it really zesty and

tangy but you really don't need that much and then I just I don't measure

salts and all that stuff so I use bacon and salt and I just sprinkled a little

bit on the top and then I mixed it in and then I tasted it to see if it was a

you know just right always under season first never put too much at the

beginning because you then you can't take it out so with all that being said

please subscribe to the channel like and share this video and I hope you like the

way matzah boolie homemade sup booted to boot

looks