The other day I rooted around my pantry, trying to find something to make for dinner that didn't require a trip to the store. I found a bag of bulgar buried on the bottom shelf. Why did I buy this? It had a recipe for Tabbouleh on the back label--oh, yeah, that's why I bought it. I haven't had this Middle Eastern salad in years, mainly because it requires a lot of produce I don't usually buy, like mint and cucumbers. Then the light bulb went off--I've got all the ingredients for Tabbouleh--tomatoes, cucumbers, parsley and mint--growing in my garden!
I grilled some chicken breasts to go with it, and dinner was served! Now if I could just get my boys to eat it.
2 cups presoaked bulgar*
3 cups finely minced parsely
1/4 cup finely chopped mint, or 4 tsp dried mint
3 scallions, finely minced
1/4 tsp. black pepper
1/4 tsp. ground cumin
2 tomatoes, cut into 1/2-inch cubes
3 tblsp. lemon juice
3 tblsp. oil
In a large bowl, gently mix together all the ingredients, except lemon juice and oil, with a wooden spoon. Add the lemon juice, toss and chill for one hour to blend the flavors. Before serving toss again with oil. Scatter cucumber slices on it before you serve.
*To presoak bulgar, place 1 cup of bulgar in bowl. Pour 1 cup tap water over bulgar and let stand 30 minutes. Yeilds 2 cups presoaked bulgar.