I have recently been introduced to a recipe by my good friend, Salwa. She is of Lebanese descent and cooks with great authenticity. As she explained to me, traditionally, Lebanese Tabbouleh is an herb salad. It can be used as a side salad, as a topping on meat or fish or simply served on fresh romaine lettuce leaves. I prepared my Tabbouleh with less herbs and more bulgar wheat than what is typical as my focus on the day that I prepared it was to use the recipe as a good source of whole grain to meet my daily requirements. Modify this and every recipe to your taste and enjoy!
Ingredients: 1/2 cup fine bulgar wheat (dry), 1 cup ripened tomatoes chopped into 1/4 inch pieces, 1 cup cucumber chopped into 1/4 inch pieces, 1/2 cup onion or scallion chopped into 1/4 inch pieces, 1/4 cup thoroughly washed and patted dry fresh flat leaf parsley finely chopped, 2-3 tbs fresh mint finely chopped, sea salt and fresh cracked black pepper, to taste, juice of 1 fresh lemon or to taste, 1/4 cup EVOO.
Prep Time: 30 minutes
4 – 6 servings
Step 1: As you soak the bulgar wheat for 20-30 minutes in a cold water bath (water should reach 1 inch above grain in your bowl), begin chopping the tomatoes, onions/scallions and cucumber into 1/4 inch pieces. Set aside in large bowl. Chop parsley and mint finely and combine with vegetable mixture.
Step 2: Thoroughly drain the bulgar wheat. I suggest using a cheese cloth and gently pat dry. Add drained wheat to your vegetable and herb mixture.
Step 3: Add EVOO, lemon juice, salt and pepper to taste. Refrigerate 2-3 hours to allow flavors to absorb and bulgar to swell. Before serving, adjust the seasoning and EVOO as needed. Enjoy!