Tabbouleh is easy to make and takes advantage of summer’s bountiful produce.
This recipe got rave reviews from our friends. It’s an adaptation of the recipe you will find on the back of the bag of your favorite bulgur wheat!
Hey, sometimes the label recipes are the best.
Tom’s Favorite Tabbouleh
- 1 c. bulgur wheat
- 1 c. boiling water
- 1 cucumber, peeled
- 1 tomato
- ⅔ c. parsley, chopped
- ⅓ c. mint, fresh, chopped
- 5 scallions
- 1 lemon
- 1 tsp cumin, ground
- 1 tsp. salt
- ½ tsp. pepper
- 3 tbsp. olive oil
- 1 tbsp. cider vinegar
- Bring water to boil in a medium saucepan. Turn off heat and add dry bulgur wheat to pan. Cover and let sit for 1 hour.
- Chop cucumber, scallions, and tomato and herbs.
- In a large bowl, mix chopped vegetables and herbs.
- Uncover bulgur wheat, fluff it with a fork, and squeeze out any unabsorbed water. Add the cooked wheat to he bowl of vegetables and herbs.
- Squeeze juice from lemon and add juice to the bowl. Then, add spices, oil and vinegar, and adjust to taste.
- Refrigerate for about an hour to let flavors meld.
- Stir, adjust seasoning again, and serve.
As with all recipes, this tabbouleh recipe is flexible. You should always adjust herbs and spices to suit your own tastes. Is a teaspoon of salt too much? Is it not enough? Do you like more mint? Can’t eat scallions?
These are things to think about when you are cooking. As you gain experience, you’ll recognize when you need to make adjustments and substitutions.
That’s why cooking is not just chemistry, it’s art, too!
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