Tabbouleh

DH & I lived near a Middle Eastern neighborhood in Brooklyn for many years. While there, we fell in love with many of the dishes from the region. Baba Ghanoush, Hummus, Fattoush, Tabbouleh...hmmm, love it all.

In the past, I always used Mollie Katzen's recipe, from the Moosewood cookbook. But, a few years ago I tried BFC's version, from her Parties! cookbook & I love it. It is not as traditional as most. Tabbouleh typically has very little wheat & loads of parsley & mint. It also usually has finely diced tomatoes, while her recipe has large pieces.
I have adapted it a bit here with a few minor changes. The recipe will serve about 8 people.

Begin by measuring out a cup of bulghur wheat into a medium bowl.

Add a teaspoon of kosher salt.

Next, squeeze a 1/4 cup of lemon juice into a measuring cup.

Add a 1/4 cup of olive oil.

Add 1 1/2 cups of boiling water to the wheat, along with the oil/lemon juice mixture & stir. Cover the bowl & let it sit at room temperature for an hour.

Meanwhile, take some scallions {1 bunch}.

and chop them up. Use the whole scallions...white & dark green parts. Place them in a small mixing bowl.

Then mince one bunch of fresh parsley,

and one bunch of fresh mint. You should have about 1 cup of each.

Add them to the chopped scallions.

Chop one hothouse cucumber,

& add to the bowl.

Slice 2 cups of cherry tomatoes,

and add them as well.

When the bulghur is done, fluff it with a fork. If there is a little liquid still at the bottom, that is fine. It will help dress the salad.

Add all of the other ingredients, season with salt & pepper, then mix.
Transfer to a serving bowl & serve. It can be served at room temperature, or chilled until ready to use.
It tastes especially delicious after having some time to sit.

Tabbouleh

Adapted from Barefoot Contessa
Serves 8

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1 bunch scallions, minced (white & green parts)
1 cup chopped mint leaves
1 cup chopped parsley
1 hothouse cucumber, unpeeled & diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground pepper

Put the bulghur wheat in a medium bowl. Pour the boiling water over it, along with the lemon juice, olive oil, and salt.
Stir, cover with plastic wrap. Let it sit for 1 hour.

Meanwhile, prepare all the other ingredients.
When the bulghur is cooked, add the scallions, mint, parsley, cucumber, & tomato. Season to taste with salt & freshy ground pepper. Toss to combine & serve.
It tastes even better made ahead of time. Let the salad rest for a few hours before serving, if possible.
Click here for the printable recipe.