Something about summer and the abundance of parsley in the garden puts me in the mood for making tabbouleh. When I was pregnant with Charlotte twelve years ago, I craved tabbouleh and would eat it for lunch several times a week. It was the most satisfying lunch eaten with crackers. It still is. Ingredient additions can vary somewhat depending on your personal taste. Here is how I make mine.
Tabbouleh
1 cup bulgur wheat
1 cup boiling water
1 cucumber, peeled, seeded and diced
1 cup cherry or roma tomatoes, seeded, and diced
1/4 cup thinly sliced green onions
1 cup fresh chopped flat-leaf parsley
1/4 cup fresh chopped mint
1/4 cup fresh lemon juice
3 Tablespoons olive oil
1/4 teaspoon ground allspice
salt and pepper
Pour boiling water over the bulgur wheat in a heat proof bowl. You may wish to add about 1 teaspoon of salt to the wheat at this time. Stir, cover, and allow to sit for about 30 minutes. Your wheat will puff up and absorb the water. Add all the fresh ingredients and toss to mix well. Season to taste with the pepper and any extra salt, then cover and place in the refrigerator. Tabbouleh is better if you wait until the next day and allow the flavors to mingle before eating it.
3 comments:
I love that we get to see the cook about to eat her yummy dish. This food, that we always wrote "Tabouli," made a frequent appearance on our table over the years and was always welcome at a summer potluck.
Those dishes....my dad had a favorite coffee cup and saucer, the very same pattern. Brought back sweet memories. I found some at a thrift store, but I never use it. Should. :)
Btw, you look so wonderful. The food too!
Your salad looks so tasty. I've always liked this dish - partly because I can't get enough of fresh parsley and you can mince up as much as you like for this dish. My father-in-law would have rubbed a raw clove of garlic around his wooden salad bowl first, before serving himself. (It's an Italian thing.) I once watched him do this in days gone by.
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