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28-5-2008 - Tabbouleh Recipe

My mood while writing this blog: Ok

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This recipe comes from How to Cook Everything by Mark Bittman, page 112. Chopping the herbs can be a bit time-consuming, but it's SO healthy and delicious!! I started an herb garden in the back yard yesterday so that I can eat this every week without spending a fortune on herbs. Let me know if you make it!

1/2 c fine-grind (#1) or medium-grind (#2) bulgur

2 c minced fresh parsley leaves

1 c minced fresh mint leaves

2 c cored, seeded, and chopped tomatoes

1 small red or white onion, finely chopped

1/2 c extra-virgin olive oil

4 tbsp freshly-squeezed lemon juice, or to taste (I use the bottled stuff and it tastes great)

salt and freshly-ground black pepper to taste

Soak the bulgur in water to cover until tender, 15 to 30 minutes. Drain well, squeezing out as much of the water as possible.

Combine the bulgur with the parsley, mint, tomatoes, and onion; whisk together the olive oil and lemon juice and toss with the salad. Season with salt and pepper and taste; adust seasoning if necessary. you can refrigerate this for a few hours if you like, but let it warm up a bit before serving. (That's what the book says; I prefer it cold.)

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