I like my tabbouleh good and green. I use a lot of mint if I have it, or I just use flat leaf parsley if I don’t. If tomatoes are in season, I use them as well. If not, well-I just don’t use them, but only use good tomatoes as there is nowhere for a lousy tomato to hide here. I find tabbouleh a great way to use up the lemons on my Meyer lemon tree when it goes into overdrive, and tabbouleh keeps for a couple days so it helps when I need something fast. Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.
INGREDIENTS:
1 cup bulghur (cracked wheat) 2 cups flat leaf parsley, chopped finely ½ -1 cup finely sliced green onions, entire thing 1-2 cups mint, chopped finely ½ cup lemon juice (Meyer lemon works well) ½ cup fragrant olive oil salt and pepper to tasteMETHOD:
Place the bulghur in a large steel bowl and pour very hot water over it, enough to cover by an inch at least. Allow to soak until soft, around 15-20 minutes. If there is a lot of water still in the bowl, drain the bulghur in a colander.
Sprinkle the herbs and onions over the wheat and mix to combine.
Whisk the lemon juice and oil together and pour over the bulghur. Mix to combine evenly.
Season with salt and pepper, toss again to combine everything evenly.
Serve lightly chilled or at room temperature.
Chef’s Tips:
If you have good tomatoes, seed and dice a couple and mix in gently after dressing the salad. I also like to add lettuce such as Little Gems or Romaine. Stack the leaves and once down the length and then across into ¼ inch strips. I like to use cucumber also. Split it the length and scoop out the seeds, then cut into ¼ inch cubes.
Serves: 4
Source: Chef Andrew E Cohen
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