While I love creating my own recipes, I’m equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother’s favorite meal. This would also be a great option to take to a cook-out or picnic.
from The Food You Crave by Ellie Krieger
1 cup bulgur wheat
1.5 cups boiling water
2 medium ripe tomatoes, diced (about 2 cups)
1 large cucumber, diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
3 tablespoons olive oil
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.
In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.