Tabbouleh

September 20, 2006

Tabbouleh

From Lorraine, Tucson CSA

½ cup medium fine bulgur
1/3 cup olive oil
½ cup fresh lemon juice, more to taste
3 cloves garlic, minced
½ tsp salt, more to taste
3 green onions, including tender tops, cut into ¼ inch slices
1 large bunch fresh parsley, stemmed and chopped
¼ cup chopped fresh mint
2 large tomatoes (green, pink or red), cut into ¼ inch dice
1 cucumber, peeled, seeded, cut lengthwise and then into ¼ inch dice

Place the bulgur in the bottom of a large salad bowl. In a small bowl, whisk together olive oil, lemon juice, garlic and salt. Pour over the bulgur and toss well. Layer on top of the bulgur, in order, the green onions, parsley, mint, tomatoes, and cucumbers. Season the cucumbers well with salt and pepper and cover the bowl with plastic wrap. Refrigerate for at least 24 hours or up to 48. To serve, bring the salad to room temperature. Toss the ingredients together and then taste, adjusting salt, pepper and lemon to taste.

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