Tabbouleh

After my last experience with bulgur wheat (see here) was such a success, I've been dying to try out new dishes, plus I had a nearly full bag left to use. Tabbouleh, a traditional Middle Eastern salad, is probably the most common use of bulgur and so easy to make at home. It makes a great side dish for Greek dishes and any leftovers are perfect for lunches the rest of the week. The bulgur wheat is pretty heavy, but I like adding a lot of fresh lemon juice and herbs to brighten up the salad and make it more refreshing.


Tabbouleh:

• Soak 2 c. bulgur wheat in warm water for an hour, or until tender.* Drain and set aside.
• Meanwhile, seed and chop 4 small tomatoes and mince 1/2 red onion, 2 cloves of garlic, and 1 large bunch of parsley.
• In a small bowl, whisk together the juice of 2 lemons, 1/4 c. olive oil, salt, and pepper.
• Combine vegetables and dressing with the bulgur and check for seasoning.
• Let tabbouleh sit in the fridge or at room temperature for at least an hour so that flavors can meld.**

Serves eight (side dish)
Serves four (lunch)
*Or bring to a boil and cook for 15 minutes, then rinse with cold water and drain well.
**This whole dish can be made a day or more in advance.