Wednesday, August 15, 2012

Unruly Tabbouleh!!

It's summertime and the garden is kicking tons of ass! What to do with all those tomatoes, cucumbers, green onions, and herbs? Tabbouleh, obviously. This Middle Eastern salad is so damn good, it makes me want to move to Syria. Even now. 

This makes a pretty huge batch. You can always halve it if you wanna avoid a week of leftovers. 

Prep time: 1 cocktail (includes harvest time)

2 cups bulgur (or whole wheat couscous--both available in the bulk section any natural food store)
4 cups water
1 tsp salt
1 medium bunch Italian flat leaf parsley, chopped finely (no curly parsley!)
1 cucumber, chopped
½ cup green onion, chopped
6 tomatoes, chopped (you can certainly use many more tomatoes, if you like)
½ cup lemon juice
½ cup olive oil
1 clove garlic, minced
1.5 ounces mint (about 6 TBSP), chopped finely
Additional lemon, salt, and olive oil for topping

Boil water and add bulgur. Reduce heat to low and cook uncovered until all the water is absorbed, about 10 minutes. No need to stir. Add more water and cook longer if bulgur is still crunchy. 

Transfer to a large bowl and chill completely.

Once the bulgur or couscous is cold, combine all ingredients in a large bowl. When you serve it, top each portion with an additional drizzle of olive oil, a good squeeze of lemon and a nice pinch of salt.

Now kick back, pour a huge cocktail and enjoy your summer. 

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