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 Recipe2 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 chopped1/4 cup red wine vinegar
Juice of 2 lemons
1 T soy sauce
1/4 cup extra virgin olive oil
Salt and pepper to taste
- 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.
- Drain bulghur in colander
- Add onions, parsley, mint,cucumbers and tomatoes and mix well.
- 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