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Taboule (tabouleh)
Taboule is a great summer treat, cool and refreshing. I used to make it from a box before I realized how easy it is to do from scratch. Also more economical as the box always made more than I could eat and thus eventually had to be thrown out.
I was all geared up to make this on Saturday when I realized I’d forgotten to buy parsley. There was none to be had at the farmer’s market, so I substituted cilantro. It worked surprisingly well. I think I may actually prefer the cilantro with its slightly sweeter, less bitter taste. I also added cucumbers for extra crunch.
Ingredients:
- 1/2 cup bulgur wheat, fine or medium grain, rinsed under running water and drained
1/3-1/2 cup lemon juice (from 2 lemons)
1/3 cup olive oil
table salt to taste
1/8 teaspoon cayenne pepper (optional)
2 cups minced fresh parsley leaves or cilantro stems and leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
2-4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)
1/2 cucumber peeled and diced (optional)
Directions:
1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
2. Whisk remaining lemon juice, olive oil, salt to taste and cayenne pepper to make dressing.
3. Mix bulgur, parsley (or cilantro), tomatoes, scallions, mint and cucumber; add dressing and toss to combine.
4. Cover and refrigerate to let flavors blend, 1 to 2 hours.
Serve with leaves of romaine lettuce as wraps or with pita bread.
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