Tabbouleh (Bulghur Wheat Salad)
Tabbouleh is a salad that’s usually made with bulghur wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil. To make tabbouleh, you first have to soak the bulghur in boiling water until soft and plump.
Preparation time: About 35 minutes (including soaking the bulghur wheat)
Yield: 4 servings
1 cup bulghur wheat
1 large, ripe tomato
1/3 cup chopped scallions
Fresh mint, or 1 tablespoon plus 1 teaspoon dried mint
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and pepper to taste
Put the bulghur wheat in a large bowl.
Bring a pot of water to a boil.
Cover the bulghur with at least 1/2 inch boiling water and let stand for 30 minutes or more, until the wheat is swollen and tender.
Read the package directions because the soaking time can vary from 30 minutes to 2 hours.
Dice the tomato.
Peel, seed, and finely chop the cucumber.
Chop the scallions, fresh mint, and fresh parsley.
Drain the bulghur in a colander over the sink, pressing out as much liquid as possible.
Transfer the bulghur to a salad or mixing bowl.
Add the tomato, 1/2 cup cucumber, 1/3 cup scallions, 1/3 cup fresh mint, 1/4 cup fresh parsley, olive oil, lemon juice, and salt and pepper.
Cover and chill before serving.