Tabbouleh
What makes this tabbouleh different is using flavored liquid instead of water to soak the bulgur, giving it added depth. It's possible I first learned this technique from Serious Eats, but I'm not certain.
Ingredients
1C bulgur wheat (red or golden)Juices of 1 lemon (about ¼C) and 3-4 roma tomatoes (strain the tomato juice to remove seeds)
Hot or boiling water
¼ cup good olive oil2 cloves garlic - crushed*¾t sea salt or kosher salt
½C chopped fresh Italian parsley**5 mint leaves (optional)5 scallions, sliced to your preference3-4 roma tomatoes (the ones you already squeezed) diced½ seedless cucumber (or more, depending on size) cubed
Directions 1. Add boiling water to juices to make 1 cup liquid. Add bulgur and let sit, covered, 30-60 minutes or more. I usually do this in a small jar with a lid. 2. Stir in oil, garlic and salt. 3. Chop everything else to desired size and mix in about half hour before serving. Amounts are approximate, according to taste. I sometimes add extra veggies to make this even healthier. I sometimes use less veggies when I want more of a carby comfort food. Notes * For people who find raw garlic too strong, a neat trick (for many recipes) is to let the crushed garlic sit in a complementary acid (in this case, a bit of lemon juice) for a good half hour to an hour. This has a "ceviche" effect, essentially "cooking" the garlic, which produces a milder flavor. ** During the summer I make parsely pesto (fresh parsely, olive oil) in the Nutribullet and freeze it in cubes. You can use an ice cube tray, or better yet, silicone candy molds, then pop them out when frozen and store in plastic bags in the freezer. When thawed, these are a great substitute in the winter if fresh parsely is not available. You may need to decrease the olive oil a tad. Credits: This was inpired by the tabbouleh recipe in Molly Katzen's original Moosewood Cookbook, available many places, including a Kindle version on Amazon for $4.99 (as of March 2021). It's a classic. Tags: Side dish, salad, vegan
¼ cup good olive oil2 cloves garlic - crushed*¾t sea salt or kosher salt
½C chopped fresh Italian parsley**5 mint leaves (optional)5 scallions, sliced to your preference3-4 roma tomatoes (the ones you already squeezed) diced½ seedless cucumber (or more, depending on size) cubed
Directions 1. Add boiling water to juices to make 1 cup liquid. Add bulgur and let sit, covered, 30-60 minutes or more. I usually do this in a small jar with a lid. 2. Stir in oil, garlic and salt. 3. Chop everything else to desired size and mix in about half hour before serving. Amounts are approximate, according to taste. I sometimes add extra veggies to make this even healthier. I sometimes use less veggies when I want more of a carby comfort food. Notes * For people who find raw garlic too strong, a neat trick (for many recipes) is to let the crushed garlic sit in a complementary acid (in this case, a bit of lemon juice) for a good half hour to an hour. This has a "ceviche" effect, essentially "cooking" the garlic, which produces a milder flavor. ** During the summer I make parsely pesto (fresh parsely, olive oil) in the Nutribullet and freeze it in cubes. You can use an ice cube tray, or better yet, silicone candy molds, then pop them out when frozen and store in plastic bags in the freezer. When thawed, these are a great substitute in the winter if fresh parsely is not available. You may need to decrease the olive oil a tad. Credits: This was inpired by the tabbouleh recipe in Molly Katzen's original Moosewood Cookbook, available many places, including a Kindle version on Amazon for $4.99 (as of March 2021). It's a classic. Tags: Side dish, salad, vegan