1. I love chewy grains.
2. I love cold foods that have sharp, bright flavors.
3. I love eating mouthfuls of fresh herbs.
This bowl... someone give me a massive spoon. And a napkin.
This is my new addiction. I will make it at least once per week through this spring and summer, or until I get tired of it. Knowing my obsessive nature, that isn't likely to happen anytime soon.
Tabbouleh
Ingredients
1 cup bulgur wheat
1 cup vegetable stock (or chicken stock) or water
1/2 teaspoon salt
4 tablespoons grapeseed oil
3-4 tablespoons lemon juice, depending on how zingy you want it
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
3 vine ripe tomatoes, seeded and chopped
1 small cucumber, seeded and chopped
2 scallions, greens and whites, sliced or chopped
Method
Place the bulgur in a medium sized bowl. Bring the stock or water and the salt to a boil, then pour it over the bulgur. Let sit for 30 minutes.
Add the grapeseed oil and lemon juice to the bulgur and mix well. Add in the rest of the other ingredients and mix to combine. Add salt and pepper, to taste.
You can eat it immediately, but it's much better if you let it marinate in the refrigerator for at least 30 minutes - and it's even more amazing the next day!
6 comments:
you know i'll be making this. especially after saying eating mouthfuls of herbs. i guess this is payback for the caprese pasta. :)
Love Tabbouleh, especially with some cold fresh sliced turkey and cottage cheese, and maybe a side of fresh fruit. Obviously, this is how I usually order it at my local Jewish deli. :)
April, that sounds like my ideal cold lunch. Bliss.
K, I s'pose it is. :D
My local Turkish place makes a variation called kisir. It's bulghar that's spicier and more tomato-y. My husband is an addict. Definitely a variation you should try if you get your hands on a recipe.
just made a small batch of this with quinoa, works great!
Fantastic!
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