Tabbouleh Salad

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.

Bulgar in its uncooked form

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.


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