Monday, January 18, 2010



This Tabbouleh is wonderful. Lots of flavor and you can serve it as is or with some baked tofu cut into cubes.

1 ½ cups boiling water
1 cup bulgur wheat
¼ cup freshly squeezed lemon juice (2 lemons)
Extra-virgin olive oil
Kosher salt or Sea salt
Freshly ground pepper
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped Italian parsley
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium dice
2 cups halved cherry tomatoes

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, ¼ cup olive oil, and 1 ½ teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for on hour.

When the tabbouleh has absorbed all the water, add the scallions, mint, parsley, cucumber, tomatoes, 1-2 teaspoons salt, and 1 teaspoon pepper. Toss to combine and serve or cover and refrigerate.

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