I’m a little conflicted about this post because I’m not too thrilled with the final product. I am a big fan of middle eastern food: anything with chickpeas, kalamata olives, feta cheese, etc. Tabbouleh is an easy, fresh salad that uses bulgar wheat combined with vegetables and seasoned with lemon juice.
I followed the recipe from my Wild Oats Great Grains Recipe book (a freebie I picked up back in Portland days).
1. Bring 2 cups of water to a boil and add 1 cup of bulgar wheat, simmer, and cook until the water is absorbed, approximately 20 minutes. Set aside and let cool.
2. Chop up 1 bunch of scallions, 1-2 ripe tomatoes, 1 bunch of parsley, several cloves of garlic, and a couple mint leaves. Add to the cooled bulgar.
3. Combine the juice of one lemon with 1/4 cup of olive oil along with salt and pepper. Mix into the salad.
The end result, to me, was lacking something although folks at the meeting didn’t seem to mind. I think the bulgar absorbs a lot of the liquid over time, so it may be necessary to add more lemon juice just before serving. I’ve also tried adding a bit of tahini (a seasame paste used to make hummus) which was a nice change.