It doesn’t
get much fresher or easier than tabbouleh—a deliciously flavorful grain and
vegetable salad in Middle Eastern cuisine. While recipes vary—especially in the
amount of bulgur wheat to include—two fresh herbs are a must: flat-leaf parsley
and mint. Tomatoes, cucumbers, and onions are also common ingredients.
Note: Most traditional tabbouleh is light on the bulgur. The fresh vegetables and herbs should be the stand-outs in the dish. I recommend one-third cup dry grains, which will puff to about two-thirds after steeping.
Once all the ingredients are blended, let the salad rest,
either a few hours on the counter or overnight in the fridge. This gives the
flavors time to develop, resulting in one of the freshest, brightest—and most healthful—dishes
you can prepare.
Enjoy the tabbouleh in a bowl as is or use it as a filling for mini pitas.
Makes about 20 small salads or 30 stuffed pitas
Ingredients
- 1/3 cup coarse bulgur wheat
- juice of 1 lemon
- 2 tbsp extra virgin olive
oil
- sea salt
- 4 scallions, chopped
- 2 cups chopped grape tomatoes
- 1 cup chopped seedless cucumber
- 1 cup chopped flat-leaf
parsley
- 1/2 cup chopped mint leaves
- freshly ground black pepper
- mini pita pockets, halved, for serving (optional)
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Bulgur Wheat |
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