Tabbouleh

Tabbouleh is a Lebanese dish that consists of bulgur wheat, parsley and mint, tomatoes, green onions and olive oil.   Since I have an herb garden this year – and its overflowing with fresh herb goodness – I am making every effort to use fresh herbs in as many recipes as possible.   And tabbouleh seemed like the perfect recipe to do that!  It was very delicious and healthy – and super easy to make.  I had a bowl of this and a slice of pita bread for lunch the next day.  So healthy – and fulfilling.   Definitely recommend it – especially if you like trying new types of foods!

Ingredients

(note: the recipe below makes a large amount – I recommend making half if serving 2 adults and having some leftovers)

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

1. Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and salt. Stir, then allow to stand at room temperature for about 1 hour.

2. Add the scallions, mint, parsley, cucumber, tomatoes and the pepper; mix well.

3. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Source: Ina Garten from the Barefoot Contessa

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