Saturday, June 18, 2011

Tabbouleh


It's HOT. (I know..I just can't get over it.) Cooking makes it HOTTER. 
Tabbouleh is a nourishing, quick, and delicious salad which requires no cooking. Yea! It is fresh, herbaceous, lemony, whole-grained goodness. Eat this as a side dish or make it a complete meal by adding some grilled veggies or chicken. Fresh summer food. Yum. 
Yes, that is a miracle-blade knife. Go ahead and laugh.
It is my favorite 'chopper' knife..even above some fancy knives!

Tabbouleh Recipe
2 cups boiling water OR room temp water
2 cups ground bulghur (you can use fine or coarse..your preference)
1 bunch green onions, sliced  finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
 2 large tomatoes,chopped and blanched IF you like (or 2 cups cherry tomatoes, quartered)
1 medium onion, chopped  finely
*my addition*1 large cucumber, seeded and chopped 
1/4 cup red wine vinegar
Juice of 2 lemons
1 T soy sauce
1/4 cup extra virgin olive oil
Salt and pepper to taste
  1. Place bulghur in a large mixing bowl.  (In a hurry?)Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon. (Got more time?) Just let the bulghur soak in room temp water for 2 hours. 
  2. Drain bulghur in colander   
  3. Add onions, parsley, mint,cucumbers and tomatoes and mix well.
  4. Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
This recipe is adapted from Siren's Feast: An Edible Odyssey

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