The occasional recipe: tabouli
Thursday, August 19, 2010
1 cup bulgur wheat--you can usually find this in the bulk bins at the market
2 cups boiling water (ok--I said no cooking: you DO have to boil a little water. Really, is that cooking?)
1/2 cup olive oil
juice of 2-3 lemons or more as you like
1-2 tomatoes--chopped up
scallions--as few or as many as you want, sliced
a few sprigs of fresh mint, chopped
as much fresh parsley as you like, chopped
salt and freshly ground black pepper to taste
1--Put bulgur in a bowl and pour boiling water over it. Let it sit for 1 hour, stirring occasionally.
2--Drain in colander (sometimes all the water is absorbed, sometimes not).
3--Return bulgur to bowl, add other ingredients, and mix well.
4--Chill for about 2 hours. (No comment!)
This is not exactly the recipe as I received it. This is the recipe as I realized it could be modified to suit the tabouli tastes of the person making it.
Also--important modification--you can put the bulgur, olive oil, lemon juice, salt and pepper, and scallions together ahead of time and keep it in the refrigerator for a few days. Then, when you’re ready to eat it, just add the tomatoes and fresh parsley and mint. I’m guessing cucumber would be good in it, too.